Duck And Prune Terrine

Recipe Ingredients

6		Magret of duck - (3 double breasts)
1/2 lb	227g / 8oz	Pork butt - chopped 1/2" pieces
4 tablespoons	60ml	Duck fat
1		Turnip - chopped 1/4" dice
8		Shallots - roughly chopped
1		Carrot - chopped 1/4" dice
10		Prunes - soaked 4 hours in
8 tablespoons	120ml	Armagnac
5		Eggs
1/4 cup	59ml	Heavy cream
1/2 teaspoon	2.5ml	Ground cinnamon
2 tablespoons	30ml	Salt
1 tablespoon	15ml	Roughly-ground black pepper

Recipe Instructions

Preheat oven to 325 degrees.

Remove fat from magret, chop into 1/4-inch dice and set aside. Hand cut magret meat into 1-inch cubes and place in food processor with pork butt. Grind until rough, barely pulsing to bind.

In a 12- to 14-inch saute pan, heat duck fat until smoking. Add turnip, shallots and carrot and saute until deep golden brown, about 10 to 12 minutes. Add prunes and Armagnac and cook until liquid is reduced to 4 tablespoons. Remove from heat and cool.

In a mixing bowl, stir together duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly ground.

Spoon firmly into a 2-quart terrine mold or loaf pan and pack in. Cover with foil and place in roasting pan. Fill roasting pan half full with cold water, place in oven and bake 1 3/4 hours. Remove and cool.

Place 2 soup cans lengthwise over the terrine and refrigerate overnight. Serve cool with frisee salad and cornichons.

This recipe yields 6 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A22) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.