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Pierre Koffmann

Terrine de Canard

Terrine of duck

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#77Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 400 g/14 oz boneless duck leg meat
  • 400 g/14

Method

Preheat the oven to 180°C/350°F/gas 4. Finely mince together the duck, pork and livers. Add all the alcohol, season and mix well.

Line a terrine with the caul, leaving an overhang. Put in half the duck and pork mixture and top with the foie gras. Spread over the remaining mixtu

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