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Terrine of Truffled Duck Breasts
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
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