French Duck Terrine: A Gourmet Delight

A meat delicacy from France in your kitchen! Shall we cook? An absolutely amazing recipe for a duck dish with the addition of other types of meat, spices, and herbs. Fragrant with aromas, with an amazing taste indescribable in words, this dish will take you to France — a country of people who know a lot about not only tasty, but also gourmet food.
cook time: 27h
Ava Prescott
French Duck Terrine: A Gourmet Delight

Nutrition Facts (per serving)

363
Calories
30g
Fat
12g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Nutmeg to taste
Butter 15 g
Egg yolks 1 pc
Sour cream (thick) 2 tbsp
Bay leaf 2 pc
Pork (pulp) 200 g
Dry spices (suneli hops, coriander, basil, marjoram, savory, paprika, ground red hot pepper, dried garlic — all or some (to your taste) to taste
Puff pastry 500 g
Chicken eggs 3 pc
Thyme, thyme (fresh) 2 g
Hazelnut (crushed) 75 g
Alcohol (port wine) 2 tbsp
Semi-finished meat products (kupaty) 250 g
Duck legs (2 pcs.) 500 g

Recipe instructions

Step 1

Step 1
Required ingredients.

Step 2

Step 2
Trim the flesh from the duck legs and cut it into small pieces.

Step 3

Step 3
Cut the pork into the same pieces as the duck.

Step 4

Step 4
Remove the shell from the kupat and chop coarsely.

Step 5

Step 5
Place the prepared meat in a bowl and mix everything well. Add salt, coarsely broken bay leaves, ground black pepper and other spices. Salt and spices can be replaced with Adyghe salt if you have it (if not, you can always prepare it yourself). Grate the nutmeg and chop the thyme. Pour in the port. Mix everything thoroughly.

Step 6

Step 6
Wrap the bowl in cling film and marinate in the refrigerator for a day.

Step 7

Step 7
The day has passed. Add sour cream and chopped hazelnuts to the bowl. Beat 2 eggs and yolk in a separate bowl and pour into the meat mixture. Mix everything well with a fork, remove any pieces of bay leaf.

Step 8

Step 8
Roll out the layers of dough. Cut a piece from one to decorate the terrine.

Step 9

Step 9
Grease a baking dish (oblong) with butter, place one layer of dough (larger) in it so that sides are formed. Place the minced meat tightly onto the dough.

Step 10

Step 10
Cover the filling with the second (smaller) layer of dough and seal the edges of the layers. Beat the egg in a glass and brush the top of the dough with it. Form decorations from the dough left for later. Make two cross-shaped cuts with a knife on top of the terrine.

Step 11

Step 11
Bake the terrine in an oven preheated to 150 degrees for 1.5 hours. Let the finished terrine cool completely, then cut it into portions and serve with fresh herbs.

Additional rubrics

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