Recipe: Duck Terrine Forestiere

Name: Terrine de canard forestière
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 portions
Ingredients: 2 filets de canard 400 g300 g de veau haché300 g de porc haché maigre (demandez à votre boucher)2 foies de canard (ou 3 de poulet ou de lapin)30 gr de cèpes secs10 cl de vin blanc4 tranches fines de lard gras2 échalotes épluchées10 gr de fécule3 oeufs entiers1 cuiller à café de 4 épicessel et poivre du moulinfleur de thym et laurier20 gr de pistaches décortiquées

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (35 reviews) Starters

Prep 45 min

Cook 120 min

Total 2h45

Servings 6 serv.

Ingredients for 6 servings

Makes one terrine for 6 guests:
2 duck fillets
300 gr of veal stuffing
300 gr of lean pork stuffing (ask your butcher)
2 duck livers (or 3 de poultry livers)
30 g of dry boletus mushrooms
10 cl of white wine
4 thin slices of fatty bacon
2 shallots
10 g of starch
3 whole eggs
1 teaspoon of allspice

salt and freshly ground pepperthyme and a bayleaf

20 gr of pistachios

Step-by-step directions

The day before:

Remove any skin from the duck fillets, cut one of them into small squares and the other into slices that are approximately 1 cm wide. Season both fillets and set aside in a cool place.

Marinate the mushrooms in some white wine.

Remove any hard nerves from the duck liver. Chop the liver.

Put both stuffings in a large bowl, add the liver and season with salt and pepper.

Add the allspice, the starch, the eggs and a pinch of thyme. Mix with the duck squares and the pistachios.

Cover this and place in the refrigerator for one whole night.

The next day:

Drain the soaked mushrooms manually (to remove any dirt they might still have) and filter the white wine through a muslin (or a cofee filter). Next, dice the mushrooms and add them to the stuffing.

Take a porcelaine terrine and cover the bottom's width with the bacon strips so that they also cover the sides, reaching the brim of the terrine on each side. Fill the terrine with the stuffing.

Halfway through filling the terrine, place the duck slices throughout the length of the dish. Fill in with the remaining stuffing. If the bacon strips stick out from the edges of the terrine, fold the strips above the stuffing.

Place 2 shallots cut lengthwise in half and one bayleaf on top of the terrine and pour the white wine over it.

Cover and cook in the oven in a bain marie for 2 hours and 15 minutes at 350°F (180°C or th6).

Once the terrine is done, let it cool. Place something heavy on top of it (1 kg) and then put it in the refrigerator until the next day.

Only then should you take off the weight you put on top.

Make sure the terrine stays at least 3 days in the fridge so that all of the different tastes melt together.

Serve with onion jam and thick toasted slices of bread (Poilane style bread). Of course, if you can afford it, you may also place a nice piece of duck foie gras in the center of the terrine without having to alter the recipe. You may serve this terrine with two original wines: an old Byrrh wine or a Jurançon "vendanges tardives".