Country style Duck Terrine

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Country style Duck Terrine

Ingredients

  • 1/2 pound duck breast, large dice
  • salt to taste
  • pepper to taste
  • pinch curing salt
  • 3 oz.s brandy
  • 4 oz.s onion, diced
  • 1/2 tbls. garlic, chopped
  • 1 oz. butter
  • 1 1/2 tbls. tarragon, chopped
  • 1 1/2 tbls. parsley, chopped
  • 1 1/2 tbls. basil, chopped
  • 12 oz.s fatback, cubed
  • 8 oz.s pork, cubed
  • 1 pound duck leg, cubed
  • 8 oz.s duck livers or foie gras
  • 1 1/2 tbls. salt
  • 1 1/4 teaspoon curing salt
  • 1/2 teaspoon pepper, freshly ground
  • 1 egg
  • 1/2 cup parsley, chopped
  • 1/2 cup pistachios, peeled and chopped coarse

Instructions

Yield: 4 pounds. Season the duck breast with the salt, pepper, and curing salt; marinate it in 3 oz. brandy and reserve it. Saute the onion and garlic in the butter. Cool the mixture. Add the herbs and fatback, then freeze the mixture until the fatback is very cold and slightly firmed. Combine the fatback mixture with the pork, duck leg meat, livers, remaining brandy, salt, curing salt, and pepper. Grind the mixture, using a medium die. Combine 1/3 of the meat mixture with the egg in a food processor. Process it to a smooth consistency. Poach a test quenelle to check the seasonging and binding. Fold in the parsley, pistachios, and marinated duck breast meat. Pack the mixture into a terrine mold that has been coated with barding fat or lined with plastic wrap. Place the terrine in a 140oF bain-marie. Bake it in a 250oF oven to an internal temperature of 140oF. VARIATIONS: RABBIT TERRINE: Add 5 mashed and minced juniper berries to the herb mixture. Substitute rabbit leg for the duck. Substitute gin for the brandy. Substitute a rabbit loin and 1 tbls. of butcher's pepper for the garnish of diced duck breast. ARTICHOKE TERRINE: Double the herb mixture. Substitute chicken livers for the duck. Add an inlay of 10 cooked artichokes. Substitute artichokes in a 1/2" dice for the duck breast garnish. VENISON TERRINE: Add 5 mashed and minced juniper berries and the blanched zes of 1 1/2 oranges to the herb mixture. Substitute venison trim for the duck leg. Substitute chestnuts for pistachios. Substitute venison loin for duck breast garnish. Add 1 cup of chopped dried fruits.

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