Duck Terrine Recipe
Ingredients
| 1 X 3 kg. / 6 lb. duck, skinned and boned | ||
| 125 ml. / 4 fl. oz. brandy | ||
| 225 g. / 8 oz. veal, minced | ||
| 1/2 kg. / 1 lb. lean pork, minced | ||
| Hard-boiled eggs | 2 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 50 g. / 2 oz. butter | ||
| 125 g. / 4 oz. chicken livers, finely chopped | ||
| 350 g. / 12 oz. unsalted pork fat, thinly sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove and discard the duck fat and cut the meat into thin strips.
Pour over half the brandy and leave to marinate for 1 hour.
Mix together the veal, pork, eggs, salt and pepper to taste, garlic and the remaining brandy.
Melt the butter in a frying pan.
Add the livers and fry for 3 minutes.
Add the livers to the veal and pork mixture.
Line a large terrine or ovenproof dish with half of the pork fat.
Spread one-third of the veal and pork mixture over the bottom.
Cover with one-third of the duck meat and spoon over a little of the brandy used for marinating.
Lay a thin layer of the remaining pork fat over the duck and make two more layers in the same way.
Finish with a layer of pork fat.
Cover the terrine with foil and a lid and put in a roasting pan half filled with boiling water.
Put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 1/4 hours or until firm.
Remove the lid and place a weight over the foil.
Leave until the pate has cooled completely.
Pour over half the brandy and leave to marinate for 1 hour.
Mix together the veal, pork, eggs, salt and pepper to taste, garlic and the remaining brandy.
Melt the butter in a frying pan.
Add the livers and fry for 3 minutes.
Add the livers to the veal and pork mixture.
Line a large terrine or ovenproof dish with half of the pork fat.
Spread one-third of the veal and pork mixture over the bottom.
Cover with one-third of the duck meat and spoon over a little of the brandy used for marinating.
Lay a thin layer of the remaining pork fat over the duck and make two more layers in the same way.
Finish with a layer of pork fat.
Cover the terrine with foil and a lid and put in a roasting pan half filled with boiling water.
Put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 1/4 hours or until firm.
Remove the lid and place a weight over the foil.
Leave until the pate has cooled completely.
Chef
