Duck Terrine
Tuesday, July 21, 2015
Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!
Ingredients
2 pieces Gerald duck breast (1 pack approx 600g)
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
Directions
1. Heat oven to 160C.Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins.Take out duck breast and discard the duck skin .Pour the duck fat into a bowl to cool. Cut the cooked duck meat in cubes 2-3cm.
2. Take out the bones from duck legs. In a food processor, blend duck breast and meat from duck legs in batches to a coarse texture, then tip into a large bowl. Add into the large bowl ground pork, shallots,garlic,cognac,salt and pepper. Mix together thoroughly.
3. Devein the duck liver.
4. Spread the cooled duck fat on the bottom and sides of a terrine mold or loaf pan.Pour in some meat mixture. Add in the duck liver. Cover with the rest of the meat mixture. Press down to make it compact. Top with laurel leaves. Cover with tin foil.
5. Bake in oven at 180C for 1hr and 30 mins removing foil in the last 15 mins to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.