Duck Terrine
12 servings
140 minutes
Duck terrine is a refined dish of Pan-Asian cuisine that combines a wealth of flavors and textures. Its roots trace back to traditional pâté recipes but has received a modern interpretation thanks to exotic ingredients. Tender duck meat, prosciutto, and veal mince create a rich flavor, while brandy adds spicy notes to the dish. The lengthy preparation process—marinating, baking in a water bath, and pressing—allows the terrine to reveal its full flavor profile. After a day in the refrigerator, it acquires a dense texture and harmony of aromas. The terrine is perfect for serving as an appetizer; it can be sliced thinly and served with bread or vegetables. This dish is a true gastronomic delight that showcases the art of ingredient pairing and culinary mastery.
1
Butcher the duck. Cut the meat into small pieces and place it in a bowl with chopped prosciutto. Add 100 grams of sliced fat. Pour in brandy, season with salt and pepper, and mix well. Cover and let marinate for 2 hours.
- Duck: 1 piece
- Prosciutto: 100 g
- Salo (cured pork fat): 250 g
- Brandy: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Pass the pork through a meat grinder and mix it with veal mince, duck liver, and finely chopped 100 grams of fat. Season with salt and pepper and add an egg.
- Pork loin: 150 g
- Ground veal: 150 g
- Salo (cured pork fat): 250 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Preheat the oven to 160 degrees. Mix the duck mass with the meat and place it in a greased form, pressing it down firmly. Spread the remaining fat on top. Cover the form with foil and place it in a high-sided baking tray, then pour boiling water into the tray until it reaches the middle of the form. Bake for 2 hours.
- Salo (cured pork fat): 250 g
4
Remove from the oven, cover the dish with fresh foil, press down with something heavy, and place it in the refrigerator for a day. Before serving, remove the fat that has formed on the terrine.
