Duck Terrine Forestiere
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
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Cooking time :
Total time :
Makes one terrine for 6 guests
- 2 duck fillets
- 300 gr of veal stuffing
- 300 gr of lean pork stuffing (ask your butcher)
- 2 duck livers (or 3 de poultry livers)
- 30 g of dry boletus mushrooms
- 10 cl of white wine
- 4 thin slices of fatty bacon
- 2 shallots
- 10 g of starch
- 3 whole eggs
- 1 teaspoon of allspice
- salt and freshly ground pepper
- thyme and a bayleaf
- 20 gr of pistachios
Progression
The day before:
Remove any skin from the duck fillets, cut one of them into small squares and the other into slices that are approximately 1 cm wide. Season both fillets and set aside in a cool place.
Marinate the mushrooms in some white wine.
Remove any hard nerves from the duck liver. Chop the liver.
Put both stuffings in a large bowl, add the liver and season with salt and pepper.
Add the allspice, the starch, the eggs and a pinch of thyme. Mix with the duck squares and the pistachios.
Cover this and place in the refrigerator for one whole night.
The next day:
Drain the soaked mushrooms manually (to remove any dirt they might still have) and filter the white wine through a muslin (or a cofee filter). Next, dice the mushrooms and add them to the stuffing.
Take a porcelaine terrine and cover the bottom's width with the bacon strips so that they also cover the sides, reaching the brim of the terrine on each side. Fill the terrine with the stuffing.
Halfway through filling the terrine, place the duck slices throughout the length of the dish. Fill in with the remaining stuffing. If the bacon strips stick out from the edges of the terrine, fold the strips above the stuffing.
Place 2 shallots cut lengthwise in half and one bayleaf on top of the terrine and pour the white wine over it.
Cover and cook in the oven in a bain marie for 2 hours and 15 minutes at 350°F (180°C or th6).
Once the terrine is done, let it cool. Place something heavy on top of it (1 kg) and then put it in the refrigerator until the next day.
Only then should you take off the weight you put on top.
Make sure the terrine stays at least 3 days in the fridge so that all of the different tastes melt together.
Serve with onion jam and thick toasted slices of bread (Poilane style bread). Of course, if you can afford it, you may also place a nice piece of duck foie gras in the center of the terrine without having to alter the recipe. You may serve this terrine with two original wines: an old Byrrh wine or a Jurançon "vendanges tardives".
Remove any skin from the duck fillets, cut one of them into small squares and the other into slices that are approximately 1 cm wide. Season both fillets and set aside in a cool place.
Marinate the mushrooms in some white wine.
Remove any hard nerves from the duck liver. Chop the liver.
Put both stuffings in a large bowl, add the liver and season with salt and pepper.
Add the allspice, the starch, the eggs and a pinch of thyme. Mix with the duck squares and the pistachios.
Cover this and place in the refrigerator for one whole night.
The next day:
Drain the soaked mushrooms manually (to remove any dirt they might still have) and filter the white wine through a muslin (or a cofee filter). Next, dice the mushrooms and add them to the stuffing.
Take a porcelaine terrine and cover the bottom's width with the bacon strips so that they also cover the sides, reaching the brim of the terrine on each side. Fill the terrine with the stuffing.
Halfway through filling the terrine, place the duck slices throughout the length of the dish. Fill in with the remaining stuffing. If the bacon strips stick out from the edges of the terrine, fold the strips above the stuffing.
Place 2 shallots cut lengthwise in half and one bayleaf on top of the terrine and pour the white wine over it.
Cover and cook in the oven in a bain marie for 2 hours and 15 minutes at 350°F (180°C or th6).
Once the terrine is done, let it cool. Place something heavy on top of it (1 kg) and then put it in the refrigerator until the next day.
Only then should you take off the weight you put on top.
Make sure the terrine stays at least 3 days in the fridge so that all of the different tastes melt together.
Serve with onion jam and thick toasted slices of bread (Poilane style bread). Of course, if you can afford it, you may also place a nice piece of duck foie gras in the center of the terrine without having to alter the recipe. You may serve this terrine with two original wines: an old Byrrh wine or a Jurançon "vendanges tardives".
credits photo : © ld197
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