Terrine de canard

This is a really difficult dish which is well worth the trouble because it will impress your friends like nobody’s business!

Here a couple of my most important cookery principles really do come into play – planning and good shopping. First you must find a butcher who has free-range ducks. Then you must smile nicely and ask him to take the bones and flesh out, leaving the skin completely intact. You are going to use the skin to surround the whole terrine.

If you try skinning