Name: Duck & Sage Terrine
Yield: For about 6 servings
Cuisine: French
Ingredients: 1 tbsp Cognac, Armagnac, or other brandy; ½ cup (125 ml) crème fraîche; 2 tbsp tawny Port; 1 egg, beaten; a few fresh sage leaves; ½ cup plus 2 tbsp (150 g) butter; 3 tbsp shelled pistachios; ½ tsp chopped fresh marjoram; ¼ tsp allspice; ¼ tsp ground ginger; 1 lb (450 g) duck breast (2 breast halves); 1 tbsp finely chopped fresh sage; 1 tsp freshly ground black pepper; 4 tsp sea salt; ⅓ cup (75 ml) milk; 1 tsp fresh thyme leaves

Preparation info

For about
6
servings

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

You’ll need some special equipment for this terrine: a meat grinder fitted with a die with medium-sized holes, or a good food processor.

Ingredients

1 lb (450 g) duck breast (2 breast halves)
⅓

Europe
France
Starter
Mediterranean
Gluten-free
Winter

Method

Pull the fat off of the duck breasts with your fingers or use a sharp knife. Wrap the fat in plastic wrap and place in the freezer until firm but not frozen, about 1 hour.

In a meat grinder or food processor, grind the duck breast meat to medium, then grind the chilled fat. Add all the remaining ingredients except the butter and sage and grind everything into a nice smooth mixture.

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