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  • 29.04.2010
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Duck breast terrine

A classic country duck terrine recipe to use with wild or store-bought duck or goose, made with 1 duck breast; 1 pound duck or goose meat; 10 ounces pork fat. Spoon one-third of the mixture into a terrine and cover with the smoked duck breast. Spoon in half the remaining mixture and cover with the. Set aside a couple of hours and enjoy making this delicious terrine. 2 duck breasts, about g/10oz each, skin removed and reserved; g thinly sliced. Lay 2 duck breast meat trim pieces end-to-end lengthwise down the center of the pan, then the remaining Terrine mixture, again, pressing firmly into the pan. Bring up the ends of all overhanging bacon strips to cover the top of the Terrine, lengthwise and then crosswise. Pour infused cognac over duck breasts. Leave to marinate for about 1 hour. Mix mince with salt and pepper. Fill the base of a 6-cup terrine dish with half the mince mixture. Lift duck breasts out of infused cognac (reserving the liquid) and place the length of the terrine dish on top of the mince. Place rest of mince on top, pressing down firmly. 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 Servings:
Category: Kitchen

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