Terrine de canard en croûte

Duck terrine in a pastry crust

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Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

I’ll be honest: in France, a terrine such as this would usually be bought in a deli or épicerie as it’s not the easiest recipe to tackle. But it really is worth it if you do – especially for a special occasion. I use two types of pastry to encase the meat – shortcrust and puff – because the puff is a bit lighter and when it’s fresh, is still a little bit crunchy, which adds a nice difference in texture, but you could use all shortcrust if you prefer.