Chic and delicate duck terrine. It is tasty both hot and cold, having stood for a week. Recipe from Ivan Gilardi introduced me to duck just on the other side. Preparing simple, but the taste will surely impress Your family and friends. For a month I cooked this terrine three times, and all three times this recipe is a huge success.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1.5 kilogram Duck
- 150 gram Lard
- 200 milliliters Cream
- 2 pieces Chicken egg
- 30 gram Flour wheat / Flour
- 75 gram Pine nuts
- 3 pieces bacon
- 50 gram Butter
- 1 piece Apple
- 1 piece Onion
- 2/3 teaspoon Rosemary
- 3 tablespoons Brandy
- 3 pieces Berries Juniper
- 2 packs Rice
- Black pepper, salt
Ingredients
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Instructions
- In about 40min. let us start to duck. 2 Breasts from domestic duck (without bones but with the skin) I got about 1 kg. Remove breast fat and skin. Half of the Breasts cut into small pieces. Fall asleep finely chopped rosemary (I have-dry), salt, pepper and pour cognac or other strong alcohol. I cooked twice with cognac and once with rum. Did not notice a difference. Leave to marinate for 30-40 minutes.
- Apple, onion and bacon (brisket)finely chop and fry in turn on the fat from the brisket. The rest of the duck Breasts and salted lard punch in a blender on a pulse mode, not until the paste consistency. Add fried apples, onions and brisket. Once again, punch until smooth consistency. In butter fry the flour, brew it with cream until thick. Drive egg, boil until thick. This sauce" béchamel " add to the minced meat.
- Crush juniper berries with a knife and add to minced meat. I bought some good juniper berries at the drugstore, and I've seen them in the spice stores before. Preheat the oven to 160-180 degrees.
- Boil water. Add the duck pickled in alcohol to the minced meat. Mince good sprinkle with salt and pepper, as in the finished terrine will lose in salinity. Mix and fill jars (or forms) tightly with minced meat, without voids. Spread the nuts on top. Put in a deep pan or form. Pour hot water on 2/3 of the height of the jars and put in the oven for 20-25 minutes.
- At this time, put the bags of rice in boiling salted water. Reduce the heat under the pan, cover and forget for 15 minutes. Rice doesn't run away, doesn't burn. It's a pleasure working with him.
- Through 20-25 minutes verify our terrine on willingness. Stick the knife to the middle, hold for a few seconds. If are ready -the blade is hot. The cooking thermometer to 68 to 70 (or higher)degrees. If the form with a terrine large, the time may increase to 50 minutes. My jars of 250-300ml prepared in 20 minutes.
- Serve the terrine immediately with hot white rice. From 1kg of duck Breasts, the output of the finished terrine is about 1.5 liters.
- Or close the banks lids, cool to room temperature and remove the maturation in the refrigerator for a week (but you can already eat immediately). Matured terrine unusually good. In banks under covers it is stored long enough (but longer than a month to keep it at me it did not turn out, eat), and here in a form-about a week.
- This delicious duck I've never eaten.
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