Nika Belotserkovskaya's Duck Terrine
10 servings
120 minutes
This recipe can be used to bake six or seven neat 200-gram jars of duck terrine and then store them in the refrigerator for a couple of months. Or give some of the jars to friends. We baked it in a large special form in the editorial kitchen - a terrine maker - and ate it that same evening with crispy, aromatic baguette and white wine.
1
Trim the fat from the duck breasts. Cut two breasts into small pieces, place in a bowl, add chopped fresh (or dried) rosemary, salt, ground black pepper, cognac and let marinate for thirty to forty minutes.
- Duck breast fillet: 1.6 kg
- Fresh rosemary: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Cognac: 3 tablespoons
2
Chop the lard. Cut the bacon into thin strips, roughly chop the onion. Peel the apple and remove the seeds, then cut it into small cubes.
- Salo: 150 g
- Bacon: 40 g
- Onion: 1 head
- Apple: 1 piece
3
Heat the pan well, add bacon and fry it. Then add onion, mix with bacon, and cook for a couple more minutes. At the very end, add apples to the pan. Fry everything together while stirring, then remove from heat and set aside for a while.
- Bacon: 40 g
- Onion: 1 head
- Apple: 1 piece
4
Cut the remaining duck breasts into large pieces, place them in a blender, add the minced fat, and pulse until coarse minced meat. Then add the apples with onions and bacon and pulse again.
- Duck breast fillet: 1.6 kg
- Salo: 150 g
- Bacon: 40 g
- Onion: 1 head
- Apple: 1 piece
5
Melt butter in a saucepan, add flour and sauté while constantly stirring with a whisk. Pour in the cream, bring to a boil, and season well with salt and pepper. Crack eggs one by one into the hot liquid while stirring thoroughly. Allow the sauce to thicken.
- Butter: 50 g
- Wheat flour: 30 g
- Cream: 200 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Crush the juniper with the knife handle, wrapping the berries in a napkin. In a large bowl, place the blended minced meat, add the marinated duck pieces with rosemary, juniper, and pour in the white sauce. Season well with salt and pepper and mix thoroughly. Preheat the oven to 160 degrees.
- Juniper berries: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Transfer the resulting mass to a large terrine dish. Generously sprinkle pine nuts on top. Place the terrine mold in a deep baking tray and fill with hot water slightly above 2/3 of its height. Put it in the oven for five to ten minutes. Check for readiness by inserting a knife halfway: if the blade is hot, the terrine is ready.
- Pine nuts: 75 g
8
Remove the finished terrine from the oven, cool to room temperature, and carefully remove it from the mold. Slice and serve on a plate. The terrine can be stored in the refrigerator for up to six weeks.