Recipe: Duck Terrine

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 355°F (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.