Duck Terrine by Nikki White
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
All terrines and pâtés should be lightly over-salted, as they lose quite a bit of salt during cooking.
Ingredients
- Duck Breast - 3 lbs
- Lard - 5.3 oz
- Cream - 7 fl oz
- Chicken Egg - 2 pieces
- Wheat Flour - 1.1 oz
- Pistachios - 2.6 oz
- Bacon - 1.4 oz
- Butter - 1.8 oz
- Onion - 1 head
- Apple - 1 piece
- Fresh Rose Hips - 1 tablespoon
- Cognac - 3 spoons
- Juniper Berries - 3 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the fat from the duck breasts. Cut two breasts into small pieces and place them in a bowl. Add chopped fresh (or dried) rosemary, salt, ground black pepper, and cognac, then let marinate for thirty to forty minutes.
Step 2
Chop the lard. Cut the bacon into thin strips and finely chop the onion. Peel the apple, remove the seeds, and dice it into small cubes.
Step 3
Preheat the skillet well, add the bacon, and fry it. Then add the onion, mix it with the bacon, and cook for a couple more minutes. Finally, add the apples to the skillet. Sauté everything together while stirring, then remove from heat and set aside for a while.
Step 4
Cut the remaining duck breasts into large pieces, place them in a blender, add the chopped bacon, and pulse until you achieve a coarse ground mixture. Then, add the apples, onions, and bacon, and blend again.
Step 5
Melt the butter in a saucepan, add the flour, and cook while constantly stirring with a whisk. Pour in the cream, bring to a boil, and season well with salt and pepper. Crack the eggs into the hot mixture one at a time, stirring thoroughly. Allow the sauce to thicken.
Step 6
Crush the juniper berries with the handle of a knife, wrapping them in a napkin. In a large bowl, combine the blended meat mixture with the marinated pieces of duck with rosemary, add the crushed juniper, and pour in the white sauce. Season generously with salt and pepper and mix thoroughly. Preheat the oven to 320°F.
Step 7
Transfer the resulting mixture to a large terrine dish. Generously sprinkle pine nuts on top. Place the terrine dish in a deep baking tray and fill it with hot water, slightly more than 2/3 of the way up the sides. Place it in the oven for five to ten minutes. Check for doneness by inserting a knife halfway: if the blade is hot to the touch, the terrine is ready.
Step 8
Remove the finished terrine from the oven, let it cool to room temperature, and carefully unmold it. Slice and serve it on a plate. The terrine can be stored in the refrigerator for up to six weeks.
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