European
France - Starters
Terrine de Canard
Chef's Menu Description
Rich artisanal French duck terrine: minced duck meat, pork shoulder, and duck liver seasoned with green peppercorns, Cognac, shallots, and fresh thyme, baked in a water bath.
Ingredients
- • 400g duck meat (from thighs or breast), coarsely ground
- • 300g pork belly, ground
- • 100g duck or chicken liver, finely minced
- • 2 tbsp green peppercorns in brine, drained
- • 2 tbsp Cognac, 1 egg, 1 shallot (minced), fresh thyme, salt, pepper
- • Thin bacon strips for lining, cornichons and crusty bread for serving
Preparation Steps
1
Phase 1
Mix ground duck, pork belly, liver, shallot, Cognac, egg, thyme, green peppercorns, salt, and pepper until cohesive.
2
Phase 2
Line a porcelain terrine with bacon strips. Pack duck mixture firmly into dish.
3
Phase 3
Cover with lid or foil. Bake in a water bath at 160°C for 1.5 hours until cooked through (72°C internal).
4
Phase 4
Press with weight, cool, and refrigerate for 48 hours. Serve sliced with crusty baguette and pickled cornichons.