Advertisement
Terrine of Truffled Duck Breasts
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
I developed this dish for one of the famous Rothbury Estate dinners. Its distinguishing feature is that it is cooked at a relatively low temperature. The truffles may be replaced by other mushrooms but the terrine will lack the depth of flavour and the dramatic colour contrast of the original.
Ingredients
8 2 tbl 1 sprig
Method
Trim the main ligament that attaches the breast to the wing of the duck and slice the breasts in two laterally. Sprinkle them with cognac and thyme. Season generously with salt and pepper. Slice the truffles into 5-mm rounds.
Line a terrine with the pork fat leaving sufficient hanging over the sides to cover the terrine when it is filled. Place a layer of duck breast on the bottom follo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe