Festive Duck and Rabbit Terrine Recipe
Each coming year has its own peculiarities. In the New Year, there should be more tender snacks on the table. Terrine is an amazing snack. It can be made from any meat and with the addition of any ingredients. And on the eve of the holidays – it will be a win-win option. Here your imagination is simply limitless! I made it with rabbit and duck meat.
Servings Prep Time
6 10minutes
Cook Time
120minutes
Servings Prep Time
6 10minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Rabbit meat must first be pickled. To do this, cut it into small pieces and put it in a bowl. Add cognac, 1 tbsp soy sauce, a mixture of spices, pepper and salt. Mix everything well. Cover the bowl with cling film and put it to marinate in the refrigerator for 3 hours, preferably overnight.
  2. We make a filling from the duck pulp.
  3. Finely chop the onion. Heat a frying pan with a small amount of vegetable oil and fry it.
  4. Finely chop the garlic. Add it to the onion and fry together for about a minute. Remove the onion from the pan.
  5. Now prepare the stuffing for the minced meat. In a small bowl, break the egg, pour in the cream and 1 tbsp soy sauce. Beat with a whisk until smooth, gradually adding flour.
  6. Add the fixative to the minced meat, as well as half of the fried onion. Add a little salt and pepper. Mix everything well.
  7. To get a more homogeneous consistency of minced meat, it can be lightly whipped in a blender.
  8. We take the pickled rabbit out of the refrigerator. Add to it the remaining onion and pistachios (previously peeled from the top skin).
  9. We will need a rectangular elongated shape with a volume of 1 liter. Grease the mold with vegetable oil and lay the bacon a little overlap. The bacon should completely cover the bottom and walls of the mold. The filling of duck and rabbit is laid out in layers. You will get three layers of minced meat and two layers of rabbit. First, the third part of the filling is put, then half of the rabbit, another third of the minced meat, the remaining rabbit. Put the remaining minced meat in the last layer and tamp it down a little. Put 1-2 bay leaves on top.
  10. Cover the terrine with strips of bacon. Cover the mold with foil and put it in a deep mold filled with hot water (the water should reach the middle of the mold). We will cook in a water bath for about 2 hours in a preheated 180°C oven. Cooking in a water bath will provide a more delicate structure. The finished terrine should be allowed to cool in the form. Drain all remaining liquid. Cover the form with a terrine with cling film and press down with a yoke. We put the whole structure in the refrigerator overnight.
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