Duck Terrine: A Culinary Adventure In Flavor

Duck terrine is a traditional French recipe for a gourmet pate. It is a rich, smooth mixture of meat, fat and spices that can be served either cool or warm. The process of making a duck terrine involves grinding meat, mixing it with spices and fat, and cooking it in a bain-marie. The duck meat is typically mixed with other meats such as chicken liver, pork and bacon, and seasoned with ingredients like garlic, brandy, thyme, and bay leaf. The mixture is then packed into a terrine mould, covered, and cooked in a water bath. After cooking, the terrine is weighted down and refrigerated overnight before serving. Duck terrine is often served with mustard and a green salad, or spread on bread or crackers.

Duck meat preparation

Start by sourcing your duck meat. You can use mallard ducks, or for non-hunters, duck breasts can be purchased from supermarkets or butcher shops. Remove the skin from the duck breasts and cut the meat into strips of approximately 1/4-inch to 1/2-inch thickness. Place these strips in a bowl and season with salt and pepper. You can also add extra-virgin olive oil, cognac, and fresh thyme and parsley sprigs to the bowl for added flavour. Cover the bowl and marinate the duck meat in the refrigerator for about 2 hours.

While the duck meat is marinating, you can prepare the broth. Take the duck bones, onions, carrots, remaining thyme and parsley, salt, and water, and place them in a saucepan. Bring this mixture to a boil and then reduce the heat to medium. Allow it to simmer until the broth reduces by half, which should take around 1 to 1.25 hours. Once reduced, strain the broth and set it aside.

Preheat your oven to 350°F. In a small bowl, mix the broth with garlic and bread crumbs to create a paste. Finely chop any reserved duck leg meat and place it in a separate bowl. Chop or grind enough fatback to measure 1/3 cup and add it to the bowl with the leg meat.

Now, it's time to assemble the forcemeat. In addition to the duck leg meat and fatback, you will need ground veal, ground pork, an egg, nutmeg, ground juniper berries, pistachios, and salt. Combine all these ingredients in the bowl and mix well with a wooden spoon.

Line a 1 1/2-quart terrine or loaf pan with thin sheets of fatback, allowing a 2-inch overhang on all sides. You can ask your butcher to slice the fatback for you. Alternatively, you can line the pan with several layers of plastic wrap, ensuring there is overhang on all sides.

Spread half of the meat mixture into the prepared terrine. Layer half of the marinated duck breast strips on top. If you want to include "internal garnish," as suggested by Hank Shaw, you can add ingredients like nuts (pistachios) or wrap small pieces of foie gras in fatback and place them in the centre. Cover with the remaining breast strips and then top with the rest of the meat mixture.

Cooking and Serving:

Fold the fatback over the top of the meat mixture to enclose it completely. Cover the terrine with its lid or use heavy-duty foil. Place the terrine in a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the terrine. This is known as a bain-marie or hot water bath.

Bake the terrine for about 1.25 hours, or until the internal temperature reaches 140°F to 150°F. Carefully remove the terrine from the bain-marie and discard the foil. Weigh it down with a foil-wrapped brick or canned goods, and let it cool for about an hour.

Finally, refrigerate the duck terrine overnight. Before serving, remove the weight and foil, and loosen the plastic wrap. Invert the terrine onto a platter and carefully remove the plastic wrap. Slice and serve chilled, accompanied by cornichons, Dijon mustard, and sliced baguette. Enjoy your homemade duck terrine!

Marinating the duck

Firstly, you will need to cut the duck breast into strips. The thickness of the strips can vary depending on the recipe, but they are typically cut into strips about 1/4-inch thick. This helps the duck cook evenly and ensures that it will fit nicely into the terrine.

After cutting the duck breast, it's time to prepare the marinade. The marinade typically includes a generous amount of salt and pepper, as well as other spices such as allspice, thyme, bay leaf, or garlic. Alcoholic beverages such as brandy, cognac, port, or Madeira are also commonly added to the marinade. You will need to mix these ingredients together to create a flavourful blend.

Once the marinade is ready, place the duck breast strips into a bowl or container and pour the marinade over them. It is important to ensure that the duck is thoroughly coated in the marinade. Cover the container and place it in the refrigerator. The duck should be left to marinate for at least a couple of hours, but preferably overnight. This extended marination time allows the flavours to truly penetrate the meat.

While the duck is marinating, you can prepare the other ingredients for your terrine. This may include cooking vegetables, preparing the loaf pan or mould, and mixing the ground meat with spices and other ingredients. However, it is important to keep the marinated duck refrigerated until you are ready to assemble and cook your duck terrine.

Finally, when you are ready to assemble your terrine, remove the duck from the marinade and layer it with the other ingredients in your prepared loaf pan or mould. Follow your chosen recipe for cooking instructions, and remember to let your terrine rest and chill before serving. Enjoy your delicious homemade duck terrine!

Making the broth

Firstly, you will need the bones and carcass of the duck. You can buy a whole duck and remove the breasts, legs, and wings for other dishes, reserving the bones and carcass for the broth. Alternatively, you can purchase pre-cut duck parts and ask your butcher for the bones.

To make the broth, place the duck bones, carcass, and other parts such as the neck and wings in a large pot or saucepan. Add enough water to cover the ingredients, along with a generous amount of salt and some bay leaves or laurel leaves. You can also include other aromatics like onions, carrots, and garlic for additional flavour.

Bring the pot to a boil over high heat, then reduce the heat to a gentle simmer. Allow the broth to cook slowly for around 2 hours. This extended cooking time helps to extract all the flavour from the duck bones and creates a rich, tasty broth.

Once the broth has finished cooking, remove it from the heat and let it cool. It is then ready to be strained. Pass the broth through a fine-mesh sieve to remove any solids, ensuring you are left with a clear, golden liquid.

At this stage, you should have a delicious duck broth that forms the basis of your duck terrine. However, there is an optional extra step you can take to intensify the flavour even further. Place the strained broth in the refrigerator overnight. This will allow any remaining fat to rise to the top and solidify, which can then be easily removed. The result is a more concentrated and flavourful broth.

Preparing the forcemeat

Firstly, cut the duck meat into small pieces. The size of the pieces will depend on the type of meat grinder or food processor you are using. If you don't have access to either of these appliances, you can also chop the meat by hand with a sharp knife. Aim for pieces that are around 1/2 inch in size or smaller.

Next, you'll want to cook the chicken livers. Heat some vegetable oil in a pan over medium heat and pan-fry the livers for several minutes, ensuring they are cooked on all sides. It's important not to overcook them—they should still be slightly pink in the middle. Allow the livers to cool down before moving on to the next step.

Chop your desired amount of onions and garlic. You can also add other ingredients like carrots, depending on your taste preferences. Sauté these ingredients over medium heat for about 15-20 minutes, or until they are softened and lightly browned. Allow this mixture to cool as well.

At this point, you should have all your ingredients ready: the duck meat, cooked chicken livers, sautéed vegetables, and any additional spices or herbs you wish to include. Combine all these ingredients in a large bowl and mix them together with a spoon. It's important to note that you should not add the bacon to this mixture.

Now, let the mixture marinate. Cover the bowl and place it in the refrigerator overnight, or for at least a few hours. This step allows the flavours to meld and develop, enhancing the final taste of your terrine.

The next day, it's time to mince the mixture. Use a meat grinder or food processor to grind the mixture twice using a coarse setting, and then once more using a fine setting. This will ensure a smooth and cohesive texture for your terrine.

And that's it! You've successfully prepared the forcemeat for your duck terrine. From here, you can follow your chosen recipe to assemble and cook your terrine, using the forcemeat as the delicious meaty filling. Remember to be patient during the preparation process, as making a duck terrine is a labour of love that will reward you with a delicious and impressive dish.

Cooking and serving

Duck terrine is a type of French pate, a rich, smooth mixture of meat, fat, and spices that can be served either cool or warm. It is often served as a sandwich filling or seared briefly and served alone.

To make a duck terrine, you will need a couple of hours to prepare and cook the dish, and then it needs to be compressed and refrigerated overnight before serving. Here is a step-by-step guide on how to cook and serve a duck terrine:

Step 1: Prepare the Ingredients and Marinade

Start by rinsing and patting dry the ducks. Remove the skin and cut the meat into strips, seasoning it with salt and pepper. Place the duck meat in a bowl with oil, brandy or port, and fresh herbs like thyme and parsley. Cover and marinate in the refrigerator for 2 hours or overnight.

Step 2: Make the Broth (Optional)

If you are making a broth, place the duck bones, onions, carrots, herbs, salt, and water in a saucepan. Bring it to a boil and then simmer until reduced by half, which should take about 1-1/4 hours. Strain the broth and set it aside.

Step 3: Prepare the Forcemeat

In a bowl, combine the ground pork, onion, reserved duck meat, liver, orange zest, and any other ingredients like chicken livers, cubed pork, eggs, spices, and bread or milk-soaked bread. Mix well with a wooden spoon until thoroughly blended.

Step 4: Layer the Ingredients in a Terrine

Line a loaf pan or terrine with plastic wrap or bacon strips, leaving some overhang. Spread a layer of the forcemeat mixture evenly along the bottom of the terrine. Then, add a layer of mushrooms or other ingredients like marinated duck strips or ground meat. Repeat the layers, pressing down on the terrine to compress the layers.

Step 5: Cook the Terrine in a Bain-Marie

Place the terrine in a roasting pan or flameproof baking pan for a bain-marie, which is a hot water bath. Add enough hot water to the pan to reach halfway up the sides of the terrine. Bake in the oven at 300-350°F for about 1-1/2 hours, or until the internal temperature reaches 140-150°F.

Step 6: Weight and Refrigerate the Terrine

Once the terrine is cooked, remove it from the bain-marie and discard the foil. Fold a new large piece of foil and place a weight, such as a brick wrapped in foil, on top of the terrine. Let it cool for about an hour, then refrigerate it overnight or for at least 2 hours.

Step 7: Serve the Duck Terrine

To serve the duck terrine, remove the weight and foil, and loosen the plastic wrap. Run a thin knife around the edges of the terrine and invert it onto a platter. Slice the terrine and serve it chilled with cornichons, gherkins, mustard, and sliced baguette or your favorite toast or crackers. Duck terrine can be stored in the refrigerator for up to a week or frozen for several months.

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