Terrine de Canard

Name: Terrine de Canard (Terrine of duck)
Yield: Serves 4
Cuisine: British
Ingredients: 25 ml/1 fl oz armagnac; 400 g/14 oz boneless duck leg meat; 150 g/5 oz chicken livers; 400 g/14 oz hand and belly of pork; 250 g/9 oz tinned foie gras mousse, cut into 4; 180 g/6 oz pig’s caul; 50 ml/2 fl oz dry white wine; 25 ml/1 fl oz madeira; salt and freshly ground pepper

Terrine of duck

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

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

Europe
United Kingdom
France
Lunch
Mediterranean
Gluten-free
Summer

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