Duck Terrine

Terrine de Canard

Preparation info

  • Makes About

    20

    First-Course Servings
    • Difficulty

      Medium

Appears in

Glorious French Food

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