Terrine of Duck RecipeOrigin: Britain Period: Traditional |
Ingredients:
790g duck breasts 
Terrine of Duck Preparation:Method:Place the duck portions, skin uppermost, in a roasting tin, sprinkle with the salt then roast in an oven pre-heated to 160°C for about 40 minutes. Bone the belly port then slice it and the veal into neat pieces. Cut about 6 thin strips from the pork back fat and reserve as a garnish. Now chop the fat, combine with the belly of pork and the veal and pass twice through a mincer using the finest blade. Transfer the mix to a bowl and stir in the wine, garlic, salt and black pepper. Mix thoroughly then set aside. Remove the duck breasts from the oven after 40 minutes then remove the skin. Set aside until cool enough to be handled then trim the flesh and dice. Use some of the duck fat to moisten the minced meat mix (retain the rest for gravy to to bake roast potatoes). Turn half the minced meat mix into a 1.5l terrine or casserole then layer the duck meat on top before covering with the remainder of the meat mixture. Arrange the reserved pieces of pork fat in a lattice pattern over the top then cover the dish with foil and sit in a roasting tin. Fill the tin with water so it comes half the way up the sides of the terrine then place in an oven pre-heated to 160°C and bake for about 110 minutes. Remove the terrine from the oven then take off the lid and leave to cool for 15 minutes. Cover the meat with a folded layer of foil then place weights on the top and set aside to cool before transferring to a refrigerator to chill completely. When chilled, turn out onto a serving plate then arrange the orange slices over the top, glaze with nearly-set aspic and chill for at least 1 hour further before slicing and serving. |
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