Duck Terrine

Preparation info
  • Serves

    40 to 50

    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

This recipe will make large terrines that will serve 40 to 50 people. The quantities may be altered to taste or cut in half, but it is impractical to make terrines of this sort in small quantities. These terrines improve, in any case, from ripening for several days before serving and, if sealed with melted lard, may be easily kept, refrigerated, for two or three weeks; deep-freezing, on the other hand, tends to alter the firm, moist compactness, the texture becoming crumbly and the meats dr