DUCK TERRINE

Duck Terrine image

Provided by Bryan Miller

Time P1DT1h45m

Yield 10 - 12 servings

Number Of Ingredients 15

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Ingredients

1 3-pound duck, skinned and deboned, with liver
11 ounces slab bacon
Salt and pepper
1/2 teaspoon allspice
5 tablespoons brandy
1 chopped bay leaf
Leaves from 1 sprig fresh thyme
3 cups minced white mushrooms
3 minced shallots
1 tablespoon butter
12 ounces ground pork
1 medium yellow onion, minced
Zested of 1 orange, julienned and blanched for 5 minutes in 2 cups water and 1 tablespoon sugar
2 eggs
Bacon strips to line a 2-quart earthenware terrine, about 3/4 pound

Steps:

Cut the breast meat of the duck into 1/4-inch strips lengthwise. Slice the bacon similarly. Finely chop remaining meat, slice the liver into thin strips and refrigerate until ready to use.
Place the duck breast and bacon in a bowl along with a generous amount of salt and pepper, the allspice, brandy, bay leaf and thyme leaves. Marinate the mixture for 24 hours in a cool place.
Season the mushrooms and shallots with salt and pepper to taste. Saute them over medium heat in the butter until browned and soft. Set aside.
In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest. Add the mushrooms and shallots, eggs and salt and pepper to taste. Work until thoroughly blended. Strain the brandy marinade and add to the ground meat mixture.
Preheat the oven to 350 degrees.
Line a 2-quart earthenware terrine with bacon strips. Arrange half of the ground meat mixture in an even layer in the bottom of the terrine. Cover with alternating strips of the marinated duck and bacon. Cover with the remaining ground meat. Press down more bacon strips on the top. Trim. Put on the lid.
Place the terrine in a flameproof baking pan. Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove. When water boils place the pan in the oven and bake for 90 minutes. Remove and let cool.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 12 grams, Sodium 611 milligrams, Sugar 3 grams, TransFat 0 grams

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This terrine is perfect for a special occasion. It's elegant and delicious.

Bohary Bello

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I'm definitely going to make this terrine for my next dinner party. It looks so impressive.

Md Morsalin

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Wow, this terrine looks incredible! I can't wait to try it.

Sridevi Sri

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This terrine is absolutely delicious! I highly recommend it.

Thomi Thores

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I'm not sure about the combination of duck and pistachio nuts. I think it might be a bit too weird for my taste.

Kpeli Sarah

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This recipe is a bit too complicated for me. I think I'll try a simpler terrine recipe first.

Xamda Qadan

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I'm not a big fan of duck, but this terrine was surprisingly good. The flavors were well-balanced and the texture was smooth and creamy.

gracious kayamba

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This terrine looks amazing! I can't wait to try it.

Karan H

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I love the combination of flavors in this terrine. The duck is rich and gamey, the pistachio nuts add a nice crunch, and the cognac gives it a boozy kick. It's the perfect appetizer for a special occasion.

maurice september

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This was my first time making a terrine, and it came out great! I was a little worried about it being too difficult, but the recipe was actually very manageable. I'm definitely going to make it again.

snowplow 7

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I've made this terrine several times now, and it always turns out perfectly. The instructions are clear and easy to follow, and the results are consistently delicious. I love serving it with a dollop of whole grain mustard and some cornichons.