Duck and Pork Terrine Recipe

Name: Duck and Pork Terrine Recipe
Prep time: 45 min
Cook time: 90 min
Total time: 615 min
Yield: 10 servings
Cuisine: French
Ingredients: 1 duck breast; 3 clove garlic, divided; Kosher salt, to taste; 1/2 cup Madeira, or port, divided; 1 sprig fresh thyme; 1 bay leaf; 2 tablespoons butter; 2 shallots, finely chopped; 2 cups mushrooms, finely chopped; 2 duck legs; 1/2 pound chicken livers; 3/4 pound pork chop, boned and meat cut into cubes; 1 pound bacon, divided; 2 large eggs; 1/2 teaspoon dried thyme; 2 teaspoons freshly ground black pepper; 1/2 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 4 slices white bread, crusts removed; 2/3 cup milk

A luxurious terrine, made with duck breast, duck legs, pork, and bacon, serves as an impressive centerpiece for special occasions or holiday meals.

⭐ 4.4 (11 reviews) Prep: 45 minCook: 90 minTotal: 615 minYields: 10 servings

Category Tags:

Appetizer Dinner Lunch

Cuisine Tags:

French

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Instructions

Preheat oven to 350 F. Start boiling water for a bain-marie.
Remove skin from duck breast and slice into 1/4-inch strips.
Mince 1 garlic clove, sprinkle with 1/4 teaspoon Kosher salt, and grind into a paste.
Toss duck breast strips, garlic paste, 1/4 cup Madeira or port, fresh thyme, and bay leaf in a bowl; refrigerate 2 hours or overnight.
Melt butter in a skillet over medium-high heat; sauté chopped shallots for 3 minutes, then add chopped mushrooms and sauté 5 minutes.
Stir in remaining 1/4 cup Madeira or port, cook until evaporated, then remove from heat.
Remove skin from duck legs, slice meat off bone, and coarsely chop.
Combine chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in a food processor; puree until smooth. Transfer to a bowl.
Soften bread in milk, then work it into the duck-chicken liver mixture.
Fry a small piece of forcemeat in olive oil; taste and adjust seasoning with salt and pepper.
Line a terrine with plastic wrap, allowing overhang.
Arrange remaining bacon strips vertically in the terrine, with ends overhanging.
Spread one-third of the forcemeat. Layer with half of the sautéed mushrooms, then half of the marinated duck strips. Spread the second third of forcemeat over the duck strips, then layer with the remaining mushrooms and duck strips. Top with the final third of forcemeat. Press to compress.
Fold bacon ends over the top, then fold plastic wrap over the bacon.
Cover with foil or lid. Place terrine in a roasting pan, then pour boiling water into the pan to halfway up the terrine.
Bake for 1 1/2 hours, or until internal temperature reaches 140 F.
Carefully remove terrine from bain-marie; discard foil. Place a new, folded piece of foil on top and weight it down. Cool for 1 hour, then refrigerate overnight.
One hour before serving, remove weight and foil. Loosen plastic wrap, run a knife around the edges, then invert onto a plate.
Remove plastic wrap. Slice and serve with cornichons, Dijon mustard, and sliced baguette.

Nutritional Info (per serving)

Calories: 461 kcal

Carbohydrate: 13 g

Cholesterol: 254 mg

Fiber: 2 g

Protein: 39 g

Saturated Fat: 10 g

Sodium: 1052 mg

Sugar: 3 g

Fat: 27 g

Unsaturated Fat: 0 g