Duck Terrine
Ingredients
- 2 (1 1⁄2-lb.) mallard ducks
- Salt and freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 1⁄4 cup cognac
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 medium yellow onion, peeled and halved
- 1 carrot, peeled and halved
- 1 clove garlic, peeled and minced
- 1⁄2 cup fresh bread crumbs
- 1 lb. fatback (ask butcher to slice into thin sheets for a terrine)
- 1⁄4 lb. ground veal
- 1⁄4 lb. ground pork
- 1 egg
- 1⁄4 tsp. ground nutmeg
- 1⁄4 tsp. ground juniper berries
- 1⁄4 lb. pistachios, shelled
- 1⁄4 lb. foie gras, cut into 3 2" pieces
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments