Recipe: Duck Terrine

Name: Duck Terrine
Prep time: 20 min
Cook time: 120 min
Total time: 860 min
Ingredients: Pour une Terrine de canard de 1 kg :; 100 g de magret séché tranché; 300 g d' aiguillettes de canard; 300 g d'échine; 300 g de lard; 5 cl de porto; 1 cuiller des 6 baies; 3 oignons; 1 zeste d'orange; 1 œuf; sel, poivre et huile d'olive

By AFTouch-Cuisine ★ ★ ★ ★ ★ 3.9/5 (9 reviews) Starters

Prep 20 min

Cook 120 min

Rest 12h

Total 14h20

Ingredients

For a 1 kg Duck Terrine:
100 g of sliced dried duck breast
300 g of duck strips
300 g of pork shoulder
300 g of bacon
5 cl of port wine
1 spoon of mixed peppercorns
3 onions
1 orange zest
1 egg
salt, pepper and olive oil

Step-by-step directions

1 Peel and chop the onions then sauté them in 1 tablespoon of olive oil.

2 Chop the duck strips, pork shoulder and bacon, add the port wine, peppercorns, caramelized onions, orange zest and egg.

3 Place one third of the mixture in a terrine, cover with dried duck breast then arrange a second layer of the mixture and another row of dried duck breast, finish with a final layer of mixture.

4 If you cook it like I do in a loaf pan, cover it with two layers of aluminum foil and cook in a water bath for two hours at 180°C, let cool in the baking dish.

5 Then store in the refrigerator, freezes easily when cut into slices. Serve cold.

Tips if you want to freeze it: cut your slices, place the slices on a tray, and refrigerate for at least two hours then put in freezer bags, no risk that the slices will stick together.

Chef Patrick's Comment

Simple duck terrine recipe, it is preferable to cut the duck strips into small dice rather than chop them (texture). Personally I prefer cooking in a terracotta or porcelain mold because then you can cover them during cooking for 1 hour 30 minutes at 180°C (gas mark 6).

Charcuterie Canard Porto Magret séché Aiguillettes de canard Terrines de canard Chasse