Terrine de Canard

Terrine of duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


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


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