Duck Terrine

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Preparation info

  • Makes

    one

    2 liter terrine (mine measures 11½ by 4 by 4 inches) servings
    • Difficulty

      Medium

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

The simplest terrines are made by grinding all the ingredients together in a food processor or meat grinder, packing the mixture into a fat-lined terrine, and baking it. The result is a kind of glorified meat loaf—not bad, but better things are possible. In this duck terrine, a fine forcemeat—a purée of meat, fat, and chicken livers—provides a smooth texture and deep meaty flavor, keeps the terrine moist, and binds it together. Coarsely chopped duck meat and prosciutto contribute texture an

Ingredients

Method