Duck Terrine Recipe - How to Make Terrine of Duck | Hank Shaw (2024)

FAQs

How is a terrine made? ›

Brawns are aspic terrines are made by simmering gelatinous cuts of meat in a rich stock with wine and flavorings. The stock is enriched with gelatin and flavor from the meat, creating an unclarified aspic jelly. The meat is then pulled from the bone, diced and packed into the terrine mold.

This terrine

That amounts to about 17 oz or 500 g from two ducks. We will also use some 5 oz (150 g) of the duck broth, especially the top part, that is more fatty. All the rest is chicken livers, pork collar meat and some pork (back) fat. Some brandy and port wine or red wine, salt and spices.

Terrines can last, sealed from the air under a thick layer of rendered fat, for weeks, if not months. This recipe will keep, wrapped tightly in foil, for up to two weeks in the refrigerator.

I always start by patting raw duck breasts dry before showering their skin and flesh with kosher salt. This salt cure penetrates the meat, creating a natural brine that boosts flavor, tenderness, and ease of cooking. Often, I like to add ground spices like cumin and coriander to the salt for an aromatic punch.

Different tastes and textures are layered together, along with seasonings and spices (salt, pepper, chilli...) to make the terrine. It is then cooked in the oven over a low heat, before cooling for at least 24 hours. The terrine can be made from various ingredients: meat, but also fish, fruit and vegetables.

A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.

A terrine is essentially a firm pâté with something inside it. Either way, it is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It is as good as a sandwich filling as it is seared briefly and served by itself.

Both terrine and torchon are made from raw foie gras and little else. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. Many prepared torchons are sold wrapped in a towel to make that historical connection.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.

How Terrine Is Served. There are two main ways a terrine can be served. More often than not, it is sliced into thick slices once it is cooled completely. The hefty slices will be served alongside gherkins, or cornichons, with a little chutney or relish, crusty bread, and butter.

Is terrine served hot or cold? ›

Terrines are typically served cold or at room temperature. It can be made with many different ingredients such as fruits, fish, vegetables, or different kinds of meats as in this recipe. The classic French terrine is typically served as a first course or may be part of a picnic.

Fresh duck is typically good for 14 days if kept refrigerated at 32 degrees and the original packaging is unopened. If the package has been opened, duck will last 3-4 days in the refrigerator.

Pekin duck is the most popular duck to eat. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.

Terrines are ideal for using left over meats such as turkey, gammon or any roast meat. They are sometimes made from raw meats or from pre-cooked meats. The famous Ham and Parsley Terrine being a good example of using cooked meat.

A terrine is basically a fancy pâté, which is itself a fancy meatloaf. The difference is that pâtés and terrines are cooked very gently in a water bath, where meatloaf is just baked.