Duck Terrine with Beans

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Duck Terrine with Beans

Ingredients

Duck Breast - 7.1 oz
Cream 22% - 1.8 oz
Ocean salt - 0.1 oz
Thyme - 0 oz
Apple Cider Vinegar - 0.2 oz
Celery stalk - 1.8 oz
Tomatoes - 12.3 oz
Passata Tomato Sauce - 0.7 oz
Sugar - 0.1 oz
Meyer Lemon Juice - 0 fl oz
Olive Oil - 1 fl oz
Shallot - 0 oz
Beans - 1.1 oz
Honey - 0.2 oz
Parmesan Cheese - 0.2 oz
Macadamia Nuts - 0.1 oz
Dill - 1.8 oz
Egg white - 2 pieces
Wheat Flour - 0.7 oz
Milk - 3 fl oz
Butter - 2.5 oz
Lavender flowers - 0.2 oz
Cress salad - 0.1 oz

Step by Step guide

Step 1

Take the duck fillet and dry it well with paper towels. Next, place dry straw in a metal container, lay a metal mesh on top, place the duck on the mesh, ignite the straw (it should smolder), cover with a deep dish, and let it cool. Allow the duck to rest in the refrigerator for 1-2 hours. Finely chop the duck, add cream, season with salt and pepper, add thyme (leaves), vinegar, and put everything in a blender, blending until smooth. Bake for 20 minutes in the oven at 347°F, meanwhile finely dice the celery.

Step 2

Once the duck is baked, put it back in the blender with cream and agar, pour into a siphon, charge with 2 cartridges of nitrous oxide, and pour into a mold. Add the celery, mix, and let it rest. The tomato coulis is simple: blanch the tomatoes, remove the seeds, add gelatin, place in a blender, and add tomato paste, salt, sugar, lemon juice, olive oil, and shallot. Blend, then carefully lower a piece of the terrine into the coulis using a skewer, repeating this operation 10-15 times to distribute the coulis evenly. Soak 8 types of beans (large and small white, red, pinto, mung, black, green and yellow peas) for 12 hours (preferably overnight), boil each type separately, dress with olive oil, add salt, apple cider vinegar, honey, parmesan, and chopped cashews.

Step 3

For the dill cream, we need milk, flour, finely chopped dill, yolks, olive oil, and butter. In the milk (do not bring to a boil), add the dill and keep on heat for 5 minutes, blend, strain through cheesecloth, return to heat, and make a custard by adding the flour, yolk, and olive oil, stirring until it thickens. Add butter and mix gently, then refrigerate until completely set. Serve the dish garnished with violets (which taste slightly bitter like arugula), cress, nasturtium leaves (which add a spicy flavor), and red clover (which adds a sour taste).