Country Duck Terrine with Pistachio Recipe
 
 
Recipe type: Meat and poultry
Cuisine: French Cuisine
Ingredients
For the “farce”:
  • 500 gm Duck legs, deboned
  • 400 gm Pork belly, skin removed
  • 200 gm Foie gras
  • 220 gm Chicken liver
  • Thyme Chopped
  • Rosemary Chopped
  • 5 cl (50 ml) Armagnac
  • 5 cl (50 ml) Port
  • 80 gm Smoked bacon
  • 140 gm Duck gizzard, confit
  • 100 gm Pistachio
  • 1 Egg
  • 100 gm Caul fat
Seasoning (per 1 kg):
  • 16 gm Salt
  • 2 gm White pepper
  • 2 gm Four-spice mix
Instructions
  1. Cut the duck legs and pork belly into small pieces.
  2. Add the foie gras and chicken liver, then the finely chopped thyme and rosemary.
  3. Weigh all the ingredients (should make approximately 1.32 kg).
  4. Season accordingly to the recipe (for 1.32 kg of ingredients, the seasoning required will be 21 gm of salt, 3 gm of white pepper, 3 gm of Four-spice mix).
  5. Then add the smoked bacon and duck gizzard (do not add these into the seasoning as they are already salty)
  6. Add the Armagnac and the port.
  7. Grind all the ingredients together with your kitchen aid grinder.
  8. Add the pistachio and the egg.
  9. Cool down in the refrigerator.
  10. This is the “farce”.
  11. Use a terrine mold.
  12. Carefully place the caul fat inside your terrine mold and ensure that you have around 2 inches of caul fat over-hanging outside the mold.
  13. Place the cooled “farce” into your terrine mold and close “farce” with the extra caul fat.
  14. Place the terrine in the fridge for 2 hours.
  15. Preheat your oven at 250°C.
  16. Place your terrine into a deep tray with some water (bain-marie) and place the tray with the terrine into the oven.
  17. Cook for 15 min at 250°C, then reduce to 180°C for 20 to 25 min until you reach a terrine core temperature of 52°C.
  18. Remove your terrine and let it rest in room temperature for 20 min.
  19. Place the terrine into fridge and let it rest overnight before serving
Recipe by Food'n'chef at https://old.foodnchef.com/utinyj-terrin-s-fistashkami-po-derevenski/