Terrine de Canard à l’Orange

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1963

  • About


  • 1 duck (and liver)
  • 4 tablespoons cognac
  • 4 tablespoons


Skin and bone the duck; remove the breast fillets and meat of the breast and cut into long, thin strips about ¼ inch in diameter. Marinate strips overnight in cognac, Noilly Prat, Madeira and orange juice with finely-chopped onion, powdered thyme, savory, grated orange rind, parsley, crumbled bay leaves, and salt and freshly-ground black pepper, to taste.

Chop remaining duck meat finely