Duck Terrine

 Duck Terrine

Servings: 8 people. Preparation time 60 minutes 

+marinade

+ cooling Difficulty 888

Course appetizers and snacks

Ingredients:

• 500 g duck breast with skin

• 450 g duck leg pulp

• 350 g foie gras

• 60 g peeled pistachios

• 6 slices of lard

• 3 shallots

• 2 rennet apples

• an egg white

• toasted bread

• butter

• armagnac

• 200 g fresh cream

• White flour

• salt and peppercorns

Instructions:

1. Remove the skin from the breast and cut it into 4 loaves. Brown 3 of them in a pan in a knob of butter, trim the ends and set aside. Reduce the flesh of the thighs into bite-size pieces and collect it in a bowl with the remaining breast loaf, 2 sliced shallots, half a glass of Armagnac and the peppercorns. Cover and marinate in the refrigerator for 2 hours, then remove the meat from the marinade and blend it with the cream, egg white and a piece of shallot. As soon as the mixture is homogeneous, mix in salt, pepper and pistachios.
2. Wrap the browned breast loaves in the lard. Spread half of the mixture into a well-buttered 26x8x6 cm bowl, arrange the loaves on top and cover with the rest of the mixture.
3. Close the bowl with its lid, seal it by spreading a batter made with water and flour around the edges, then bake at 190°C for 35 minutes, keeping the container in a hot bain-marie.
4. As soon as it is ready, let the uncovered terrine cool down, pressing the contents under a weight.
5. Slice the foie gras, sprinkle it with Armagnac and leave it to marinate for an hour, then sear it in a very hot non-stick pan.
6. Cut the rennet into slices and brown them in the bubbling butter with a shallot, salt and pepper. Serve the terrine sliced on toasted bread with the liver and apples. Garnish as desired.