Duck Terrine Recipe - How to Make Terrine of Duck | Hank Shaw (2024)

FAQs

What is duck terrine made of? ›

Roughly chop the cooked duck meat. In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers.

Brawns are aspic terrines are made by simmering gelatinous cuts of meat in a rich stock with wine and flavorings. The stock is enriched with gelatin and flavor from the meat, creating an unclarified aspic jelly. The meat is then pulled from the bone, diced and packed into the terrine mold.

It is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. To cook pâté, you'd need a special vessel called Terrine.

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.

A terrine is essentially a firm pâté with something inside it. Either way, it is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It is as good as a sandwich filling as it is seared briefly and served by itself.

A Terrine is flavoured with a delicate balance of herbs, usually sage, rosemary and thyme and often garlic, but you can tailor this to your taste. You can go “High End” with the addition of Brandy or Cognac etc, even your favourite Moonshine! And the addition of pistachios just makes it so much more special!

Traditional lining include thinly sliced fat back, bacon, ham, blanched and shocked green leeks, prosciutto, caul fat or even plastic wrap. When using plastic wrap gently mist the inside of the mold with water and lower the film inside using a towel or brush to press out the edges.

The most common ingredients used in the terrine are of course the egg to bind it all together, pork and game, but this varied dish also offers a wide range of flavours beyond these main meats: it is possible to enjoy terrines with seafood, fish or even vegetables.

What makes a terrine a terrine? ›

A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.

Definition of 'terrine'

1. an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc. 2. the food cooked or served in such a dish, esp pâté

Both terrine and torchon are made from raw foie gras and little else. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. Many prepared torchons are sold wrapped in a towel to make that historical connection.

Serving suggestion:

Serve the terrine fresh on toasted bread. Best paired with a Merlot or Cabernet Sauvignon. Serve with Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato). Comtesse du Barry terrines can be served as a first course, in sandwiches, or for appetizers and snacks.

Prepare the tin

Line a 2lb loaf tin with 2 large sheets of clingfilm, one across and one lengthways, with plenty overhanging the sides. Taking 2 x 84g packs of prosciutto, use a third of the prosciutto to line the base and one side of the tin, leaving enough overhang to cover the top later.

Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit.

How Terrine Is Served. There are two main ways a terrine can be served. More often than not, it is sliced into thick slices once it is cooled completely. The hefty slices will be served alongside gherkins, or cornichons, with a little chutney or relish, crusty bread, and butter.

Cut the skin off the duck legs, then using a small sharp knife, slice the duck meat off the bone and coarsely chop. Put the chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, the eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in the bowl of a food processor.