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Triple bird terrine with spicy tutti frutti
Turkey, duck and chicken roulade with a sauce of apple juice, sugar, cinnamon, cloves and tutti frutti.
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Ingredients
Directions
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Put the apple juice with the cane sugar, cinnamon sticks, star anise and cloves in a pan and bring to the boil.
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Let it simmer for 5 minutes and then turn off the heat.
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Use a peeler to peel 5 pieces of the zest of 1 lemon and add to the apple juice. Squeeze out the peeled lemon and add the juice.
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Put in the pan and leave covered for 2 hours to room temperature. Put in the fridge and let it 10 hours.
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Preheat the oven to 175 ° C. Put the poultry terrine in an oven dish and bake for 55 minutes in the middle of the oven.
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Remove from the oven and leave to rest for 15 minutes under aluminum foil. Meanwhile cut the parsley roughly and cut the second lemon into pieces.
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Place the roulade on a flat dish and cut into slices. Spoon the vault around the roulade or serve separately.
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Put the wedges of lemon in between and sprinkle with the parsley.
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Nutrition
575Calories
Sodium22% DV520mg
Fat17% DV11g
Protein62% DV31g
Carbs27% DV82g
Fiber48% DV12g
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