Duck Terrine: Raw Or Cooked?

Duck terrine is a traditional French recipe that is often served as a gourmet appetiser or snack. It is made by cooking duck meat, fat, spices, and other ingredients, and then compressing and refrigerating the mixture. The final product is a rich, smooth pâté that can be enjoyed either cool or warm, and pairs well with a variety of drinks and dishes. While it may seem like a challenging dish to prepare, making a duck terrine is not as difficult as one might think, and the process can be made easier by using a food processor or meat grinder. In this article, we will explore the ingredients and methods used to create this delicious delicacy, as well as some serving suggestions and tips for preparing duck terrine at home.

Duck terrine recipes

Overview

Duck terrine is a rich, smooth mixture of meat, fat, and spices that can be enjoyed either warm or cool. It is often served as a sandwich filling or seared briefly and served alone. A terrine is essentially a firm pâté with something inside it. Terrines and pâtés are also known for their long shelf life, with most staying fresh in the refrigerator for up to two weeks.

Ingredients and Preparation

The following is a list of common ingredients and preparation methods used in duck terrine recipes:

• Meat and Fat: Duck breast, duck or goose meat, and pork fat are commonly used. The meat is typically ground or sliced into small pieces.
• Spices and Aromatics: Garlic, shallots, black pepper, cinnamon, and nutmeg are frequently added for flavour.
• Bread: Slices of bread, soaked in milk, are often included to add body and texture to the terrine.
• Liquids: Brandy, cognac, sherry, or port are used to add moisture and flavour to the mixture.
• Cooking Method: Duck terrines are typically cooked using a bain-marie, or hot water bath. The mixture is packed into a terrine mould, covered, and placed in a larger pan with steaming hot water.
• Chilling and Serving: After cooking, duck terrines are typically weighted down and chilled overnight or for several hours to allow the flavours to meld and the terrine to set. They are then sliced and served chilled, often with mustard and a green salad or bread.

Recipe Examples

• Duck and Pork Terrine: This recipe combines duck, pork, chicken livers, and bacon, with a marinade of garlic, port, and thyme. The terrine is cooked in a bain-marie and served with cornichons, Dijon mustard, and sliced baguette.
• Pressed Duck Leg Terrine: This recipe uses duck legs and duck breast, cooked in duck or goose fat, and combined with pistachios, orange zest, and herbs. The terrine is served with honey, cranberries, and brioche.
• Duck Terrine with Foie Gras: Inspired by author Richard Olney, this luxurious terrine features mallard ducks, ground veal and pork, pistachios, and foie gras wrapped in fatback. It is served chilled with a side of your choice.
• Duck and Pork Terrine with Cranberries and Pistachios: This recipe combines duck, pork, and bacon, with cinnamon, cognac, and pistachios. It is served with a crunchy winter salad.

Duck terrine cooking methods

A duck terrine is a type of French pate, a rich, smooth mixture of meat and fat, often served with bread or toast. It is a gourmet dish that can be made using inexpensive ingredients.

Preparation

Firstly, you will need a whole duck or two, preferably gutted and dressed. You can use the breasts and legs for other dishes, and the rest of the duck for the terrine. The skin from the neck, back and tail can be used to make duck fat. The feet, neck, wings and carcass can be used to make a broth, which will add flavour to the terrine.

Cooking

To make the terrine, you will need a meat grinder and a food processor. You will also need a terrine mould, or a loaf pan, which you line with plastic wrap. The duck meat is ground and mixed with other ingredients such as chicken livers, pork, spices, and brandy or wine. This mixture is then spread into the mould or pan, and covered with bacon. The terrine is then cooked in a bain-marie, or hot water bath, in the oven for around 1 hour 20 minutes to 1 hour 30 minutes, until the internal temperature reaches 140-150°F.

Serving

After cooking, the terrine is weighted down and left to cool, then refrigerated overnight. It is then sliced and served with cornichons, mustard, and a baguette, or with toast or crackers.

Storage

Duck terrine will keep in the fridge for up to two weeks, or can be frozen.

Duck terrine ingredients

A duck terrine is a rich, smooth mixture of meat, fat and spices that can be served either cool or warm. It is essentially a firm pâté with something inside it.

To make a duck terrine, you will need the following ingredients:

• Duck breast
• Duck or goose meat
• Pork fat
• Duck fat
• Garlic
• Shallot
• Brandy or port
• Bread
• Black pepper
• Spices (such as quatre epices or Chinese five-spice powder)
• Fresh herbs (such as sage, thyme and parsley)
• Salt
• Chicken livers
• Bacon
• Mushrooms
• Eggs
• Juniper berries
• Foie gras
• Pistachios
• Fatback
• Ground veal
• Ground pork
• Nutmeg

The duck breast is typically seared over medium-high heat, while the duck or goose meat and pork fat are ground and mixed with spices. The bread is soaked in milk and added to the mixture, along with the remaining ingredients. The mixture is then spread into a terrine pan or loaf pan, covered, and cooked in a bain-marie (a hot water bath) until the internal temperature reaches 140-150°F. The terrine is then weighted down, cooled, and refrigerated overnight before serving.

Duck terrine serving suggestions

Duck terrine is a rich, smooth mixture of meat, fat, and spices that can be enjoyed either cool or warm. It is often served as a sandwich filling or seared briefly and served alone. Here are some specific serving suggestions for duck terrine:

Serving Suggestion 1:

Duck terrine can be served with mustard and a green salad. This suggestion comes from a recipe that includes duck breast, duck or goose meat, pork fat, duck fat, garlic, shallot, Calvados or other brandy, bread, black pepper, quatre epices or Chinese five-spice powder, sage, and salt.

Serving Suggestion 2:

Duck terrine can be served with cornichons or gherkins, Dijon mustard, and sliced baguette. This suggestion comes from a recipe that includes duck breast, chicken livers, pork, bacon, garlic, shallots, mushrooms, thyme, cloves, nutmeg, ginger, bread, eggs, and milk.

Serving Suggestion 3:

Duck terrine can be served chilled, perhaps as an elegant lunch or dinner for a special occasion. This suggestion comes from a recipe that includes mallard ducks, salt, pepper, olive oil, thyme, parsley, onion, carrot, garlic, breadcrumbs, fatback, ground veal, ground pork, nutmeg, ground juniper berries, pistachios, and foie gras.

Duck terrine storage

Duck terrine is a rich, smooth mixture of meat, fat, and spices that can be enjoyed either cool or warm. It is often packed into a terrine mold, covered, and slow-poached in a bain-marie (hot water bath) before serving.

Storage Instructions:

Duck terrine can be stored in the refrigerator for an extended period, typically up to two weeks. It is recommended to wrap the terrine and store it in the fridge, where it will remain fresh and safe to consume for up to two weeks.

Some specific duck terrine products, such as the Duck Terrine and Foie Gras with Armagnac, advise refrigerating for at least 3 hours before eating and consuming within 3-6 days of opening. Other products, like the Duck Terrine - Jean Larnaudie, suggest storing at ambient temperature before opening and consuming within 24 hours of opening and storing in the refrigerator.

Additionally, duck terrine can be frozen. It is a great make-ahead dish for special occasions, as it freezes beautifully and can be prepared in advance.

Frequently asked questions