Duck terrine with foie gras and apricots

Name: Duck terrine with foie gras and apricots
Yield: Serves 12
Cuisine: French
Ingredients: 1 egg, beaten; 550 g duck breasts, skinned (or 550 g boned meat from a mixture of breast and legs, skinned); 100 g foie gras (mi-cuit or bloc) (optional); 1½ tsp fresh thyme; 1 tsp orange zest; 100 g dried apricots, preferably organic unsulphured, halved; 8 large thin slices jambon de pays or other dried ham, rind removed; 100 g pork fat (such as back fat, or if unavailable use fatty pork belly); 2 tbsp Armagnac; ½ tsp allspice

Preparation info

Serves
12

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

The markets of the Tarn and Aveyron are lined with stalls selling wonderful charcuterie, but we still find you cannot beat home-made. Peter is the terrine expert at Raynaudes, and this is his favourite, made either with or without the foie gras.

Ingredients

100 g dried apricots, preferably organic unsulphured, halved
550 g duck breasts, skinned (or 550

Europe
France
Main course
Mediterranean
Gluten-free

Method

Three hours before cooking, pour boiling water over the apricots to plump them. At the same time, take 100g of duck breast, cut into 6 long flat strips and marinate in the Armagnac.

When ready to cook, mince the remaining duck with the pork fat. Mix in the egg, allspice, thyme, orange zest and the Armagnac in which the duck strips have been marinating and season generously. If you wish,