A chic and delicate duck terrine. It is delicious both hot and cold, after standing for a week. The recipe from Ivan Gilardi introduced me to the duck, only from the other side. It's easy to prepare, but the taste will surely impress your family and friends. In a month, I cooked this terrine three times, and all three times this recipe was a huge success.
Instructions
- After about 40 minutes. let's start ducking. 2 breasts of domestic duck (boneless, but with skin) I got about 1 kg. Remove the fat and skin from the breast. Cut half of the breasts into small pieces. We fall asleep with finely chopped rosemary (dry for me), salt, pepper and pour brandy or other strong alcohol. I cooked twice with cognac and once with rum. I didn't notice the difference. Leave to marinate for 30-40 minutes.
- Finely chop the apple, onion and bacon (brisket) and fry in turn on the fat from the brisket. Beat the remaining duck breasts and salted lard in a blender in pulse mode, without bringing it to the consistency of paste. Add the fried apples, onions and brisket. Whisk again until a homogeneous consistency is obtained. Fry the flour in butter, whisk it with cream until thickened. Beat in the egg, boil until thickened. Add this bechamel sauce to the minced meat.
- Chop the juniper berries with a knife and add to the minced meat. I bought some good juniper berries at the pharmacy and had seen them in spice shops before. Preheat the oven to 160-180 degrees.
- Boil the water. Add the duck marinated in alcohol to the minced meat. Thoroughly sprinkle the minced meat with salt and pepper, as in the finished form the terrine will lose its salinity. Mix and fill the jars (or molds) with minced meat tightly, without voids. Sprinkle nuts on top. Put it in a deep frying pan or mold. Fill the jars with hot water 2/3 of the height and put in the oven for 20-25 minutes.
- At this time, put the rice bags in boiling salted water. Reduce the heat under the pan, cover and leave for 15 minutes. Rice does not spread, does not burn. It's a pleasure to work with him.
- After 20-25 minutes, we check our terrine for readiness. Stick the knife in the middle, hold it for a few seconds. If you are ready, the blade is hot. Preheat the cooking thermometer to 68-70 (or higher) degrees. If the terrine form is large, the time may increase to 50 minutes. My 250-300 ml jars are prepared in 20 minutes.
- Serve the terrine immediately with hot white rice. From 1 kg of duck breasts, about 1.5 liters of ready-made terrine are obtained.
- Or close the jars with lids, cool to room temperature and put them in the refrigerator for a week to ripen (but you can already eat them right away). Aged terrine is extremely good. It is stored in jars under lids for a long time (but I could not store it for more than a month, eat it), but in the form of about a week.
- I've never eaten such a delicious duck.
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