Terrine Of Duck Food

DUCK TERRINE WITH ASPIC

Steps:

• Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
• For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4" to 1/2" mince.
• In a food processor roughly chop the duck liver, calf's liver and onion.
• Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
• Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
• Remove the duck from the terrine dish and wash it and dry well
• Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.

DUCK TERRINE

Steps:

• Freeze all your grinder and food processor blades, and put the bowls you will use in the fridge.
• Slice your duck meat (not the breast) and pork fat into chunks small enough to fit into your grinder and mix well with the Instacure, the salt, black pepper and quatre epices and set in a bowl in the fridge, or, if it is warm out, the freezer.
• Tear the bread into pieces and jam it into a coffee mug or some other cup. Pour the milk over it and set the cup in the fridge.
• Get the duck fat hot in a pan and pat the duck breast dry with a paper towel. Sear the duck breast over medium-high heat. You want a serious sear fast, so you get a crust but the inside is still raw. This should take 2 to 3 minutes per side, depending on the thickness of the breast.
• Remove the duck breast and set it aside, and turn the heat down to medium. Add the shallot and sauté for 1 minute, then add the garlic. sauté this, stirring often, until it begins to brown. You don't want a lot of color, just a little.
• Add the brandy and sherry to the pan and turn the heat to high. Boil this down by half, then turn off the heat. Pour the mixture into a bowl and, when it stops steaming, set it into the freezer to chill fast.
• Put the duck breast into the fridge as well.
• Meanwhile, grind the sliced duck meat and pork through the fine die on your grinder (4.5 mm) into one of the bowls you put in the fridge. Once it is ground, return it to the refrigerator and clean up the grinder.
• Wait until the sherry-brandy-shallot mixture is at least room temperature before proceeding.
• While you are waiting, wet the inside of a a terrine pan or loaf pan with water, then line it with plastic wrap. Leave a long end of wrap outside the pan so you can use it to cover the pan afterwards.
• Preheat oven to 300°F, and find a large roasting pan -- the kind you do the Thanksgiving turkey in.
• Get your food processor ready; do not use a blender here. Working quickly, put the meat, shallot-brandy mixture, minced sage, and bread-milk mixture into the food processor and pulse it until it is a smooth paste. It took me about 12 pulses to get there. Don't over work the mixture, or it can break and it'll be cat food.
• Thwack down the paste into the terrine using a rubber spatula. Lay down enough to go about halfway. Smooth it out, then lay in the seared duck breast halves, end to end. If they are too wide, trim them. Press them into the paste.
• Thwack down the rest of the forcemeat and smooth it out. Cover with the plastic wrap and then with a layer of foil, or with the lid to the terrine pan.
• Put the pan into the roaster, then fill the roaster up about halfway with the hottest tap water your tap will produce, or get a half gallon or so steaming hot on the stovetop. Gently put this in the oven and cook for 1 hour and 20 minutes. You want an internal temperature of about 150°F.
• Remove and set the terrine pan onto a cutting board or other heat-proof place. Take the foil or lid off and put the cardboard top on it. Weigh down the top with cans or a brick. Let this cool.
• Once it is room temperature, put the whole thing, weights and all, into the fridge overnight. To eat, slice thickly and serve with mustard and a green salad.

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

CLASSIC DUCK FOIE TERRINE

Steps:

• Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)
• Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.
• Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)
• Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.
• Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.
• Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.

DUCK TERRINE

Steps:

• Cut the breast meat of the duck into 1/4-inch strips lengthwise. Slice the bacon similarly. Finely chop remaining meat, slice the liver into thin strips and refrigerate until ready to use.
• Place the duck breast and bacon in a bowl along with a generous amount of salt and pepper, the allspice, brandy, bay leaf and thyme leaves. Marinate the mixture for 24 hours in a cool place.
• Season the mushrooms and shallots with salt and pepper to taste. Saute them over medium heat in the butter until browned and soft. Set aside.
• In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest. Add the mushrooms and shallots, eggs and salt and pepper to taste. Work until thoroughly blended. Strain the brandy marinade and add to the ground meat mixture.
• Preheat the oven to 350 degrees.
• Line a 2-quart earthenware terrine with bacon strips. Arrange half of the ground meat mixture in an even layer in the bottom of the terrine. Cover with alternating strips of the marinated duck and bacon. Cover with the remaining ground meat. Press down more bacon strips on the top. Trim. Put on the lid.
• Place the terrine in a flameproof baking pan. Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove. When water boils place the pan in the oven and bake for 90 minutes. Remove and let cool.

DUCK & PORK TERRINE WITH CRANBERRIES & PISTACHIOS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
• In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
• Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly - the best way is to use your hands.
• Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
• Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
• TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

DUCK RILLETTES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
• Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
• Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
• Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
• Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
• Pick meat from bones and place in a bowl.
• Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
• Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.