Jellied Terrine of Duck

Name: Jellied Terrine of Duck (Terrine campagnarde de canard en gelée)
Yield: For about fifteen people
Cuisine: French
Ingredients: 1-2 large ducks, weighing 2½-3 kg (5½-6½ lb) altogether; 300 g (10½ oz) shoulder or tenderloin of pork; 300 g (10½ oz) shoulder or tenderloin of pork; 300 g (10½ oz) lean veal; 400 g (14 oz) fat streaky bacon; a pinch of quatre épices; 2-3 tablespoons truffle juice (optional); a dash of brandy; 100 ml (4 fl. oz) port; 200 g (7 oz) mirepoix dice of carrot, onion and shallot; 200 g (7 oz) mirepoix dice of carrot, onion and shallot; 200 g (7 oz) mirepoix dice of carrot, onion and shallot; 100 g (3½ oz) butter; 1 litre (1¾ pints) strong jellied poultry stock; 10 chicken livers, trimmed; 100 g (3½ oz) foie gras or purée of foie gras; 100 g (3½ oz) foie gras or purée of foie gras; 1-2 truffles, coarsely chopped; sheets of beaten pork back-fat for barding; salt, freshly ground pepper; salt, freshly ground pepper

Terrine campagnarde de canard en gelée

Preparation info

For about
fifteen
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1-2 large ducks, weighing 2½-3 kg (5½-6½ lb) altogether
300

Europe
France
Starter
Gluten-free
Winter

Method

Make 2-3 days in advance.

Preliminary preparations

If possible, use one very large duck, which will have more flavour than the smaller ones.

Bone the duck and cut the flesh into strips about ½cm (¼ in) thick. Cut the pork, veal and bacon into strips of the same size and put them all into a salad bowl. Season with salt, pepper and quatre é