Duck Leg Confit: Making Terrine From Duck Confit

A confit duck leg terrine is a rich, smooth pâté made from duck meat, fat, and spices. It is cooked and served either warm or cool, and can be enjoyed as a sandwich filling or on its own. The preparation involves curing duck legs in salt, alliums, and aromatics, then submerging them in duck fat for cooking. This traditional French technique results in tender, silky meat that can be preserved for several weeks. The terrine is often accompanied by mustard and a green salad, and pairs well with Merlot grape wine or a glass of rosé.

How to make a duck terrine

A duck terrine is a rich, smooth pâté with a firm texture and is best served cool or warm. It is an excellent sandwich filling or can be seared and served by itself. It is usually prepared a day in advance and refrigerated to allow the flavours to gel together.

Ingredients:

• 2 mallard ducks (about 1 1/2 lbs each)
• Salt and freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 medium yellow onion, peeled and halved
• 1 carrot, peeled and halved
• 1 clove garlic, peeled and minced
• 1/2 cup fresh breadcrumbs
• 1 lb fatback, sliced into thin sheets for the terrine
• 1/4 lb ground veal
• 1/4 lb ground pork
• 1/4 tsp ground nutmeg
• 1/4 tsp ground juniper berries
• 1/4 lb pistachios, shelled
• 1/4 lb foie gras, cut into 2-inch pieces

Steps:

Prepare the Duck:

Rinse the ducks and pat them dry. Remove the skin and set it aside for later use. Cut the breast meat into strips, season with salt and pepper, and place in a bowl with the olive oil, thyme, and parsley. Cover and marinate in the refrigerator for about 2 hours.

Make the Broth:

For the broth, place the duck bones, onions, carrots, remaining thyme and parsley, salt, and water in a saucepan. Bring it to a boil and then simmer until reduced by half. This will take about 1 to 1.5 hours. Strain the broth and set it aside.

Prepare the Meat Mixture:

Finely chop the reserved leg meat and place it in a bowl. Add the breadcrumbs, garlic, veal, pork, nutmeg, juniper berries, pistachios, and salt to the bowl and mix well.

Assemble the Terrine:

Line a 1.5-quart terrine with the fatback, allowing a 2-inch overhang. Spoon half of the meat mixture into the terrine. Layer with the marinated breast meat, then place the wrapped foie gras in the centre. Top with the remaining breast meat and meat mixture. Fold over the fatback to enclose the contents.

Cook the Terrine:

Cover the terrine and place it in a larger pan. Add enough hot water to the pan to come halfway up the side of the terrine. Cook in the oven at 350°F until the juices run clear, which should take about 1 to 1.5 hours.

Weigh and Refrigerate:

Once cooked, remove the terrine from the oven and let it cool. Cut a piece of cardboard to fit inside the terrine. Wrap the cardboard in aluminium foil and place it on top of the terrine. Weigh it down with a few cans and refrigerate for at least 2 hours or preferably overnight.

Serve:

Remove the cardboard and foil lid, run a thin knife around the edge of the terrine, and invert it onto a platter. Serve chilled with a side of mustard and a green salad.

Your duck terrine is now ready to be enjoyed!

The ingredients you need

The ingredients you will need for a duck leg terrine vary depending on the specific recipe you are following. However, there are some key ingredients that are common across most recipes.

Firstly, you will need duck legs, preferably with the skin on. The number of duck legs can vary, but typically you will need around two to four legs for a decent-sized terrine. The duck legs are usually cured or marinated before cooking, so you will also need curing ingredients such as salt, black pepper, and other spices. Some recipes also call for duck breast, either to be cooked separately and added to the terrine or to be shredded and mixed with the leg meat.

Another important ingredient is fat. Duck fat is commonly used, and you will need enough to completely submerge the duck legs during cooking. This helps to create a tender and silky texture. You can also use other types of fat, such as pork fat or fatback, which is a type of firm pork fat often used in charcuterie.

In terms of flavourings and additional ingredients, many recipes include shallots, garlic, and various herbs such as thyme, tarragon, and chives. Some recipes also call for alcohol such as brandy, armagnac, or cognac, which can be used in the marinade or added directly to the terrine mixture. Bread is also a common ingredient, often soaked in milk to form a bread paste that helps bind the other ingredients together.

Finally, you will need a suitable container for your terrine. This could be a traditional terrine mould or a loaf pan, and you will also need some way to cover the terrine during cooking, such as cling film, foil, or a lid.

The equipment you need

Making a duck leg terrine is a project that requires some equipment. A terrine is a firm pâté with something inside it—a rich, smooth mixture of meat, fat, and spices that can be eaten cool or warm. It is a time-consuming process that involves curing, marinating, and cooking the duck, and then compressing and refrigerating the terrine. Here is a list of the equipment you will need to make a confit duck leg terrine:

• Terrine mould with a lid: You will need a container to pack your duck terrine into. A traditional terrine mould is ideal, but if you don't have one, you can use a bread pan or loaf pan.
• Casserole pot: You will need a large pot to melt the duck or goose fat over a low heat.
• Frying pan: Use a frying pan to seal the duck legs without oil until the skin turns golden brown.
• Oven: An oven is required for cooking the duck legs in the fat and for baking the terrine.
• Food blender: A food blender or food processor is needed to blend the duck breast and other ingredients into a mousse or smooth paste.
• Mixing bowl: You will need a bowl to mix the shredded duck meat with the other ingredients, such as pistachios, orange zest, and cooked shallots.
• Cling film: Use cling film or plastic wrap to line the terrine mould, creating an overhang on the sides to seal the terrine after filling.
• Refrigerator: The terrine needs to be refrigerated overnight to set and chill before serving.
• Weights: Weights, such as cans or a brick, are used to compress the terrine as it cools and chills.
• Knife: A thin, sharp knife is needed to run around the edges of the terrine to loosen it before serving.

In addition to the equipment listed above, you will also need various utensils, such as spatulas, measuring cups and spoons, and cutting boards. It is also important to note that some recipes may require specific ingredients or additional equipment, so be sure to refer to a specific recipe when gathering your equipment.

How to cook the duck

First, rinse the duck and pat it dry. Remove the skin and set the leg meat and bones aside. Cut the breast meat into strips, season with salt and pepper, and place in a bowl with oil, cognac, and herbs. Cover and marinate in the refrigerator for 2 hours.

For the broth, place the duck bones, onions, carrots, herbs, salt, and water in a saucepan. Bring to a boil, then simmer until reduced by half. Strain the broth and set aside.

Preheat your oven to 350°F. Mix the broth, garlic, and breadcrumbs in a small bowl to make a paste. Finely chop the reserved leg meat and place it in a bowl. Add chopped fatback, the bread paste, veal, pork, egg, nutmeg, juniper berries, pistachios, and salt. Mix well.

Cut the foie gras into pieces and wrap each piece in fatback. Line a terrine mould with fatback, allowing it to overhang. Spoon half of the meat mixture into the mould. Lay half of the marinated breast meat on top, then place the wrapped foie gras in the centre. Top with the remaining breast meat and meat mixture. Fold over the fatback to enclose.

Place the terrine in a larger pan and add enough hot water to come halfway up the side. Cook in the oven until the juices run clear, about 1 1/4 hours. Remove from the oven and cool to room temperature.

Once cool, cover the terrine and transfer to the refrigerator, where it can be stored for up to a month. To serve, slice and enjoy with a refreshing salad or use in dishes like French cassoulet.

How to serve the terrine

A duck leg terrine is a rich, smooth mixture of meat, fat and spices that can be served either cool or warm. It is best to prepare the terrine a day in advance and let it sit overnight in the refrigerator. This will help the flavours meld together and improve the taste.

To serve the terrine, first remove it from the mould and slice it to your desired thickness. It is recommended to serve the terrine chilled, but it can also be briefly seared and served warm.

For a classic presentation, serve the terrine with a refreshing salad on the side. You can also offer a slice of brioche, baguette or crackers to spread the terrine on. If you want to get creative, you can dress the terrine with honey and cranberries or serve it with cornichons, gherkins, Dijon mustard and a green salad.

For a complete meal, the terrine can be served as an appetizer or main course, paired with a glass of wine. A smooth, generous Saint-Emilion wine with round tannins is a classic pairing for duck. Alternatively, a fresh and fruity Bordeaux Rosé can provide an energetic counterpoint to the rich flavours of the terrine.

Frequently asked questions