Duck Terrine with Fresh Parsley

Name: Duck Terrine with Fresh Parsley
Yield: Makes 15 first-course servings (use a 2-liter terrine—mine measures 11½ by 4 by 4 inches)
Cuisine: French
Ingredients: 3 tablespoons olive oil or rendered duck fat; 2 bouquets garnis (each containing 5 sprigs fresh thyme or 1 teaspoon dried, 2 imported bay leaves, and 1 bunch parsley, tied together with kitchen string or wrapped in cheesecloth); 3 onions, peeled and quartered; 2 Pekin (Long Island) ducks (about 10 pounds total); Cornichons (French sour gherkins); 4 ripe tomatoes, peeled, seeded, and chopped coarse; Dijon or whole-grain mustard; 1 package (¼ ounce) unflavored gelatin softened in ½ cup warm water, if needed; Salt and pepper; 1 bunch flat-leaf parsley, chopped fine just before you use it; 2 cups red wine; 3 medium carrots, peeled and cut into 1-inch pieces; 4 quarts chicken broth or water (optional); Pickled pearl onions

Preparation info

Makes
15
first-course servings (use a 2-liter terrine—mine measures 11½ by 4 by 4 inches)

Difficulty
Medium

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

I admit that this terrine is labor-intensive, but you can start a day or two ahead of time and break the work up into stages. It is a derivative of a famous French dish, jambon persillé, in which ham is layered in a terrine with its congealed poaching liquid and plenty of chopped fresh parsley.

Ingredients

2 Pekin (Long Island) ducks (about 10 pounds total)
3 onions, peeled and quartered
3

Europe
France
Starter
Gluten-free
Mediterranean

Method

Cut up the ducks as described. Save the fat in the freezer for making confit, and reserve the breasts and legs in the refrigerator. Cut the backs and the wings into three sections each with a heavy cleaver. Roast them in a roasting pan in an oven set at 425°F, with two of t