Experience the authentic taste of French cuisine with this delightful Rustic Duck Terrine. Perfect for a family gathering or a dinner with friends, this classic French dish is both hearty and delicious. Its savory flavors and rustic texture make it a memorable addition to any table.
Ingredients
🦆 2 duck breasts (300-350 g each)
🐖 500 g sausage meat (pork)
🌿 1 tablespoon flour
🥚 1 egg
🌿 1 bunch of parsley
🧅 3 shallots
🧄 2 cloves garlic
🫒 3 tablespoons olive oil
🌿 1 tablespoon Herbes de Provence
🧂 Guérande salt
🌶️ 2 teaspoons fine pepper
🧂 2 teaspoons green peppercorns
🥃 1 shot glass of Cognac or Armagnac
🌰 40 g hazelnuts
🥜 70 g pistachios
🍃 3 bay leaves
🍮 1 sachet of Madeira jelly
Instructions
1- Prepare the Duck and Sausage Meat:
Remove the skin from the duck breasts and set it aside.
If the sausage meat you’re using is in casing form, remove the casings and chop the meat coarsely.
2- Grind the Meat:
- Pass both the duck and sausage meat through a grinder to achieve a consistent texture.
3- Prepare the Aromatics:
- Roughly chop the shallots and garlic; no need to chop them too finely as they will go through the grinder as well.
4- Mix the Ingredients:
- In a large bowl, combine the ground duck and sausage meat, chopped shallots, garlic, hazelnuts, pistachios, green peppercorns, and egg.
5- Add Seasonings and Liquids:
Add the Herbes de Provence, flour, and olive oil.
Pour in the Cognac or Armagnac. Mix well using clean hands. Set aside the salt for later.
6- Combine and Check Consistency:
Thoroughly mix all ingredients until they are evenly incorporated.
Weigh the mix to help you determine the amount of salt to add.
7- Season and Prepare for Cooking:
Add the appropriate amount of Guérande salt based on your mix's weight.
Mix again to ensure even distribution.
8- Arrange and Cook the Terrine:
Preheat your oven to 160°C (320°F).
Line a terrine mold with the reserved duck skin, then fill with the meat mixture.
Place the bay leaves on top.
9- Bake:
Cover the terrine with a lid or foil and place it in a bain-marie (a water bath) to ensure gentle cooking.
Bake for approximately 1.5 to 2 hours until firm and cooked through.
10- Chill and Set:
Once cooked, let it cool at room temperature before refrigerating.
Allow the terrine to set in the fridge for at least 24 hours before serving.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8-10
Equipment:
Grinder (optional)
Terrine mold
Oven
Bain-marie setup (deep baking pan with hot water)
Cooking Tips:
For an additional layer of flavor, consider adding a few strips of bacon on top of the terrine before cooking.
Ensure your terrine is completely cooled before refrigerating to avoid condensation, which can alter texture.
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