35 Terrine of Duck

Name: Terrine of Duck
Yield: For eight people
Cuisine: French
Ingredients: 250 ml (scant ½ pint) double cream; salt and pepper; 2½ tablespoons armagnac; 1 tablespoon arachide oil; 4 egg yolks; 2 heaped teaspoons salt; 50 g (1¾ oz) sultanas; 2 young mallards weighing about 1 kg (2¾ lb) apiece; 190 g (6¾ oz) fat bacon (no lean); 320 g (11 oz) wild duck livers with threads removed; ¾ teaspoon pepper

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Terrine fondante de canard sauvage ‘A smooth game pàté which can be eaten with a spoon’

Ingredients

Main ingredients

2 young mallards weighing about 1 kg (2¾ lb) apiece

Europe
France
Starter
Gluten-free
Mediterranean

Method

A day in advance

Cooking the ducks

As only the breasts or ‘suprêmes’ of the ducks are used in this recipe, ask your butcher to remove the thighs and drumsticks, or do it yourself before cooking the ducks. They can be cooked in other ways, for instance in Preserved Duck Legs.