Marianne Martinez
Duck terrine is a traditional French dish that involves cooking duck meat in a water bath and serving it in a loaf-shaped mold. The word terrine refers to both the cooking vessel and the food itself. It is often confused with pâté, but they are distinct dishes. A terrine is a firm pâté with something inside it, usually vegetables or meat, and is served either warm or cool. Preparing a duck terrine requires a fair amount of time and effort, but the final result is well worth it.
| Characteristics | Values |
|---|---|
| Definition | A firm pâté with something inside it |
| Texture | Rich, smooth mixture |
| Temperature | Served cool or warm |
| Serving suggestions | In a sandwich, seared briefly and served by itself, with mustard and a green salad, on toast or crackers, or as a hearty sandwich with mustard and sliced cornichons |
| Storage | Can be kept in the fridge for up to two weeks or frozen and kept for several months |
| Ingredients | Duck meat, duck broth, chicken livers, pork collar meat, pork fat, brandy, port wine, red wine, salt, spices, bread, milk, olive oil, eggs, garlic, shallots, mushrooms, thyme, bay leaf, nutmeg, ginger, bacon, bread, butter, Madeira or port, duck legs, duck wings, duck carcass, laurel leaves, rosemary, butter, vegetable oil, onion, carrot, juniper berries, pistachios, foie gras, fatback, ground veal, ground pork, cognac, parsley, thyme, duck breast |
| Equipment | Meat grinder or food processor, bread pan or terrine mould, roasting pan, oven |
What You'll Learn
Duck terrine is a type of pâté
Duck terrine is made from duck meat, fatback, ground veal, ground pork, and various spices and herbs. The duck meat is cut into strips and marinated in a mixture of oil, cognac, thyme, and parsley. The duck bones are used to make a broth, which is then mixed with bread crumbs and garlic to make a paste. The meat is then mixed with the paste, along with the other ingredients, and packed into a loaf pan or terrine dish. The dish is then baked in a water bath, also known as a bain-marie, which results in a moist, flavorful dish.
Duck terrine can be served warm or cold, either in its container or sliced and served with accompaniments such as salads, pickles, and bread. It is a rich and flavorful dish that is perfect for a special occasion or as a hearty sandwich filling.
Making duck terrine can be a time-consuming process, but the final result is well worth the effort. It is a classic French dish that requires careful layering of flavours and textures, precise spicing, and gentle cooking. With the right ingredients and techniques, anyone can make this delicious and impressive dish at home.
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It's a rich, smooth mixture of meat, fat and spices
A duck terrine is a classic French delicacy, a rich and indulgent dish that showcases the delicate flavour of duck. The word 'terrine' refers not only to the dish itself but also to the ceramic or stoneware loaf-shaped container in which it is cooked and served. Terrines are often considered a rustic, country-style dish, and they are a wonderful way to elevate a simple meal into something special.
When it comes to duck terrine, it's all about a rich, smooth mixture of meat, fat, and spices. The key to a good terrine is in the balance and quality of these three components. The meat of a duck is darker and richer than that of chicken, with a deeper, more gamey flavour. The fat of the duck is essential, adding moisture and richness to the dish. A good proportion of fat is needed to achieve that smooth, unctuous texture that is characteristic of a great terrine. The spices and other flavourings used are an important part of the mix, adding depth and a unique character to the terrine.
The meat is usually minced or finely chopped and then mixed with the fat and spices. This mixture is then packed into the terrine dish and cooked slowly and gently, often in a water bath, to ensure even cooking and a moist, tender texture. The spices used can vary but often include classic French combinations such as thyme, bay leaf, and garlic. Other additions might be made, such as brandy, wine, or even foie gras, to add further depth of flavour.
The result is a rich, smooth, and creamy pâté-like dish that can be served cold or at room temperature. It is often served as a starter or appetizer, accompanied by cornichons (small, crisp French pickles) and crusty bread or toast. The smooth, rich texture and deep flavour of a duck terrine make it a real treat for the senses and a wonderful way to begin a meal.
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It's cooked in a water bath
A duck terrine is a firm pâté with something inside it. It is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It can be served as a sandwich filling or seared briefly and served by itself.
Terrines are cooked in a water bath, also known as a bain-marie. This involves placing the duck terrine into a terrine mold, covering it, and then putting the mold into a larger pan that has been set in the oven. The larger pan is filled with hot water, which should come up a little more than halfway up the sides of the terrine mold.
The purpose of cooking a terrine in a water bath is to ensure that it cooks evenly and remains moist. The water bath creates a gentle, humid environment that helps to retain moisture in the terrine. This results in a moist, flavorful dish.
After cooking the terrine in the water bath, it is important to let it cool to room temperature before refrigerating it overnight. This allows the meats to gel together and improves the flavor. The terrine can then be sliced and served with accompaniments such as salads, pickles, and bread.
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Duck terrine is best served with bread and wine
Duck terrine is a rich, smooth mixture of meat, fat, and spices, often served with bread and wine. It is typically cooked in a water bath, or bain-marie, and served either warm or cool. The dish is best served with crusty bread and wine, and it pairs well with a green salad, mustard, gherkins, or cornichons.
A terrine is a firm pâté with something inside it, such as meat, fish, or vegetables. The term "terrine" refers to both the dish it is baked in and the dish itself. Traditionally, the terrine dish is made of ceramic, glass, or cast iron and is deep and rectangular with straight sides and a tight-fitting lid. The food is constructed in loaf-shaped layers, which can be either rustic or elaborate, depending on the ingredients used.
Preparing a duck terrine involves cooking the duck meat, often with other ingredients such as chicken livers, pork, and spices, and then pureeing it in a food processor. The mixture is then spread into a terrine pan or loaf pan, weighted down, and refrigerated overnight before serving.
Duck terrine is a special-occasion dish that takes time and effort to prepare, but the final result is well worth it. It is a rich and flavourful dish that can be served as an appetizer or a main course. The dish's versatility extends to its accompaniments, with bread and wine being the perfect partners to bring out the flavours of the terrine.
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It can be frozen to keep for several months
A duck terrine is a rich, smooth mixture of meat, fat, and spices that can be served cool or warm. The term terrine is often used to describe pâté, but they are different dishes. A terrine is a firm pâté with something inside it, usually served in a loaf-shaped mold. The ingredients in a terrine are often layered with a forcemeat of minced, spiced, and seasoned meats or fish to work as a glue to support the different layers.
Duck terrines are typically made with a mixture of ground duck meat, pork fat, duck fat, garlic, shallots, brandy, bread, spices, and sometimes eggs. The mixture is packed into a terrine mold, covered, and then slow-poached in a bain-marie—a hot water bath—by placing the mold into a larger pan of steamy hot water. After cooking, the terrine is weighted down and refrigerated overnight before serving.
Duck terrines can be made and frozen ahead of time, which is a great option if you want to keep them for several months. To freeze a duck terrine, wrap it tightly in plastic wrap and then again in foil to prevent freezer burn. Label the package with the date and contents before placing it in the freezer. When you're ready to serve the terrine, thaw it overnight in the refrigerator and then slice and serve it with your desired accompaniments.
It's important to note that the quality of the terrine may start to deteriorate after a few months in the freezer due to freezer burn or the formation of ice crystals. For the best quality, it's recommended to consume the frozen duck terrine within 2-3 months.
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Frequently asked questions
Duck terrine is a French traditional recipe for making a gourmet pate. It is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm.
A terrine is a cooking vessel that is often deep, rectangular, and straight-sided, usually made of ceramic, glass, or cast iron. It can also refer to the food that is cooked or served in these containers.
Making a duck terrine involves layering different types of meat, such as duck, chicken liver, and pork, and cooking it in a water bath (bain-marie). It is then served cold, either in the terrine it was cooked in or sliced.
