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Recipe : *** Duck Terrine Forestiere

Duck Terrine Forestiere
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    2 h 15
  • Difficulty
    Very easy
  • Pause
    72 h
  • Ready in
    74 h 45
  • Price
    Friendly budget
  • Rate:
             
 
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.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
duck, duck, duck terrine, terrine, foie, foie gras, foie gras, place, liver, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 duck fillets
  • 2 duck livers (or 3 de poultry livers)
  • 4 thin slices of fatty bacon
  • 2 shallots
  • 3 whole eggs
  • salt and freshly ground pepper
  • thyme and a bayleaf
  • 1 teaspoon of allspice
  • 300 g veal stuffing
  • 300 g lean pork stuffing
  • 30 g dry boletus mushrooms
  • 20 g pistachios
  • 10 g starch
  • 100 ml of white wine

  • Recipe preparation steps

  • 1
    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 0.5" wide. Season both fillets and set aside in a cool place.
  • 2
    Marinate the mushrooms in some white wine.
  • 3
    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.
  • 4
    The next day:
  • 5
    Drain the soaked mushrooms manually (to remove any dirt they might still have) and filter the white wine through a muslin (or a coffee filter). Next, dice the mushrooms and add them to the stuffing.
  • 6
    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.
  • 7
    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.
  • 8
    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 350ºF or gas6.
  • 9
    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.
  • 10
    Serve with onion jam and thick toasted slices of bread (Poilane style bread).
  • Ready !



 

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