Terrine de Canard à l’Orange

Name: Terrine de Canard à l’Orange
Cuisine: France
Ingredients: 1 level teaspoon finely-chopped parsley; 1 level teaspoon grated orange rind; 1 duck (and liver); 2 bay leaves, crumbled; 4 tablespoons Noilly Prat; ½ Spanish onion, finely chopped; ½ level teaspoon powdered savory; ½ level teaspoon powdered thyme; 4 tablespoons cognac; ¼ pound veal; ¼ pound duck or chicken livers; 4 tablespoons orange juice; ¼ pound lean pork; 1 egg, well beaten; ¼ pound fresh pork fat; thin strips pork fat; madeira aspic; 3 thin slices orange; salt and freshly-ground black pepper; 4 tablespoons madeira

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 duck (and liver)
4 tablespoons cognac
4 tablespoons

Europe
France
Starter
Mediterranean
Gluten-free

Method

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