Duck Terrine Recipes

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DUCK & PORK TERRINE WITH CRANBERRIES & PISTACHIOS



Duck & pork terrine with cranberries & pistachios image

Set aside a couple of hours and enjoy every minute of making this impressive terrine

Provided by Mary Cadogan

Categories     Canapes

Time 3h

Number Of Ingredients 16

2 duck breasts , about 300g/10oz each, skin removed and reserved
200g thinly sliced streaky bacon rashers
1kg pork shoulder, cubed
2 slices bread , crusts removed
100ml milk
3 shallots , roughly chopped
1 large garlic clove , roughly chopped
200g duck or chicken livers, roughly chopped
6 black peppercorns
12 coriander seeds
2 cloves
good pinch ground cinnamon
2 tbsp Cognac or brandy
2 eggs , beaten
25g shelled pistachio
50g dried cranberry

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
  • In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
  • Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly - the best way is to use your hands.
  • Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
  • Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
  • TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

Nutrition Facts : Calories 476 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 1.66 milligram of sodium

DUCK TERRINE



Duck Terrine image

Provided by Bryan Miller

Categories     appetizer

Time P1DT1h45m

Yield 10 - 12 servings

Number Of Ingredients 15

1 3-pound duck, skinned and deboned, with liver
11 ounces slab bacon
Salt and pepper
1/2 teaspoon allspice
5 tablespoons brandy
1 chopped bay leaf
Leaves from 1 sprig fresh thyme
3 cups minced white mushrooms
3 minced shallots
1 tablespoon butter
12 ounces ground pork
1 medium yellow onion, minced
Zested of 1 orange, julienned and blanched for 5 minutes in 2 cups water and 1 tablespoon sugar
2 eggs
Bacon strips to line a 2-quart earthenware terrine, about 3/4 pound

Steps:

  • 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 and pepper, the allspice, brandy, bay leaf and thyme leaves. Marinate the mixture for 24 hours in a cool place.
  • Season the mushrooms and shallots with salt and pepper to taste. Saute them over medium heat in the butter until browned and soft. Set aside.
  • In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest. Add the mushrooms and shallots, eggs and salt and pepper to taste. Work until thoroughly blended. Strain the brandy marinade and add to the ground meat mixture.
  • Preheat the oven to 350 degrees.
  • Line a 2-quart earthenware terrine with bacon strips. Arrange half of the ground meat mixture in an even layer in the bottom of the terrine. Cover with alternating strips of the marinated duck and bacon. Cover with the remaining ground meat. Press down more bacon strips on the top. Trim. Put on the lid.
  • Place the terrine in a flameproof baking pan. Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove. When water boils place the pan in the oven and bake for 90 minutes. Remove and let cool.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 12 grams, Sodium 611 milligrams, Sugar 3 grams, TransFat 0 grams

DUCK TERRINE WITH WINE-GLAZED SHALLOTS



Duck Terrine with Wine-Glazed Shallots image

Categories     Duck     Appetizer     Bake     Freeze/Chill     Chill     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 26

For duck terrine
1/3 cup milk
2 Moulard duck breasts* (1 3/4 to 2 lb total)
4 teaspoons kosher salt or 2 teaspoons table salt
1 teaspoon black pepper
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon chopped fresh marjoram or 1/8 teaspoon dried, crumbled
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 tablespoons Tawny Port
1 tablespoon Cognac or other brandy
1/2 cup heavy cream
1 large egg, lightly beaten
1/2 cup shelled pistachios (2 1/2 oz)
For glazed shallots
1 1/2 cups dry red wine
1/4 cup red-wine vinegar
1/3 cup sugar
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
1/2 lb small shallots, peeled and trimmed
For lining terrine
1/2 lb thin sheets pork fatback (without rind), cut from about a 5- by 8-inch slab (6 oz) by butcher, or caul fat
Special Equipment
a meat grinder with medium holes; a 5- to 6-cup terrine mold or loaf pan; an instant-read thermometer

Steps:

  • Prepare duck terrine:
  • Freeze milk in a shallow dish, scraping once or twice with a fork to break up crystals, until frozen, about 1 hour.
  • Pull skin with fat off duck breast with your fingers, using a knife when necessary, then cut both skin with fat and breast meat lengthwise into 1-inch pieces that will fit in grinder. Chill meat and skin with fat, wrapped separately in plastic wrap, in freezer until firm but not frozen, about 1 hour.
  • Set a medium bowl in a larger bowl of ice and cold water under grinder to catch ground meat, then feed meat (only) through grinder. Replace medium bowl in ice with a large metal bowl and feed meat through grinder a second time, adding spoonfuls of frozen milk as you go. Chill, covered with plastic wrap, in refrigerator.
  • Feed duck skin with fat through grinder twice into a bowl set in a larger bowl of ice and cold water, then add to ground duck meat and set bowl in larger bowl of ice.
  • Add remaining duck terrine ingredients to ground-duck mixture and mix with your hands or a wooden spoon until combined well. Chill, covered with plastic wrap, in refrigerator at least 8 hours to marinate meats.
  • Glaze shallots:
  • Bring wine, vinegar, sugar, salt, thyme, and bay leaf to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved, then add whole shallots and cover surface of liquid with a round of parchment or wax paper. Simmer shallots vigorously until tender, about 40 minutes, then transfer from cooking liquid to a bowl with a slotted spoon and discard thyme sprig and bay leaf. If liquid isn't syrupy, boil until reduced to about 1/3 cup. Pour over shallots and cool.
  • Line and bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Line bottom and all sides of terrine with fatback (or caul fat), overlapping edges slightly and leaving a 2-inch overhang on long sides. Rub some of duck mixture onto fatback lining to help the rest adhere, then pack in about two thirds of remaining duck. Create a wide trough lengthwise along the middle with back of a spoon. Embed drained shallots, reserving Port syrup, pointed ends down in trough. Pack remaining duck mixture on top. Fold overhang (adding more fatback if necessary) to cover top completely, then cover terrine with a double layer of foil. Rap mold firmly on counter to compact terrine.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of meat registers 155 to 160°F, 13/4 to 2 hours. Remove foil and cool terrine in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain off excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (fatback) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then cut into 1/2-inch-thick slices and serve on plates drizzled with reserved wine syrup.
  • *Available at dartagnan.com.

DUCK TERRINE WITH ASPIC



Duck Terrine with Aspic image

This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes easier. Try recipe#67693 for the aspic recipe Slice the terrine in 1/2" slices and serve as a first course to an elegant dinner, as a side dish on a buffet or as an appetizer

Provided by Bergy

Categories     Duck

Time P1DT13h30m

Yield 1 quart terrine

Number Of Ingredients 14

5 lbs duck
1 duck liver
1/4 lb raw calf liver
3/4 lb ground veal
1/2 cup onion, finely chopped
1 teaspoon salt
fresh ground pepper
1/2 teaspoon ground allspice
1 teaspoon dried rosemary
1/4 cup port wine
2 tablespoons Grand Marnier
1 orange zest, of
3 slices unpeeled oranges
1 1/2 cups aspic (separate recipe)

Steps:

  • Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
  • For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4" to 1/2" mince.
  • In a food processor roughly chop the duck liver, calf's liver and onion.
  • Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
  • Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
  • Remove the duck from the terrine dish and wash it and dry well
  • Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.

Nutrition Facts : Calories 10012.9, Fat 923.9, SaturatedFat 312.1, Cholesterol 2608.2, Sodium 4192.1, Carbohydrate 22.4, Fiber 1.8, Sugar 8, Protein 358.4

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