Duck Terrine

Name: Duck Terrine (Terrine de Canard)
Yield: Makes About 20 First-Course Servings (a 2-Liter terrine)
Cuisine: French
Ingredients: carcass of a 5-lb duck used in the main recipe, with breasts and whole legs removed; carcass of a 5-lb duck used in the main recipe, with breasts and whole legs removed; carcass of a 5-lb duck used in the main recipe, with breasts and whole legs removed; 1 small onion, peeled and halved; 1 small bouquet garni; 1 quart [1 l] chicken broth or water (or 2½ cup [150 ml] milk or 2⅓ cup [150 ml] concentrated chicken broth); 1 quart [1 l] chicken broth or water (or 2½ cup [150 ml] milk or 2⅓ cup [150 ml] concentrated chicken broth); 1 small clove garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 2 tablespoons Cognac; 2 duck breasts, about 8 ounces each; ¼ cup semidry Madeira or port (optional); ¼ cup semidry Madeira or port (optional); ¼ pound [115 g] chicken livers (2 whole livers); 1 duck liver; 6 ounces [170 g] pork shoulder meat, or one ¾-pound [350 g] pork shoulder chop, boned; meat cut into 1-inch [2.5 cm] cubes; 6 ounces [170 g] pork shoulder meat, or one ¾-pound [350 g] pork shoulder chop, boned; meat cut into 1-inch [2.5 cm] cubes; 2 large eggs; 2 large cloves garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 2 large cloves garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 2 large cloves garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried; 1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried; 2 teaspoons freshly ground black pepper; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; the reduced duck broth (see below), if you’re making the broth, or ⅔ cup [150 ml] milk or good chicken broth; the reduced duck broth (see below), if you’re making the broth, or ⅔ cup [150 ml] milk or good chicken broth; the reduced duck broth (see below), if you’re making the broth, or ⅔ cup [150 ml] milk or good chicken broth; the reduced duck broth (see below), if you’re making the broth, or ⅔ cup [150 ml] milk or good chicken broth

Terrine de Canard

Preparation info

Makes About
20
First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

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 acts as a binder to hold it together. Coarsely chopped duck meat and prosciutto contribute texture and bright bits of flavor. Strips of duck breast, fatback, and bright green pistachios vary the flavor and provide color and contrasting textures. A concentrated broth made from the duck trimmings is combined with bread crumbs and worked

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method