Duck And Apricot Terrine: A Classic Flavor Combination

Duck and apricot terrine is a French dish that is perfect for a special occasion. It is a type of pâté or meatloaf, made with a mixture of ground meat, fat, spices, and fruit. In this case, the terrine is made with duck meat and apricots, giving it a rich and slightly sweet flavour. The dish is not as difficult to make as it may seem, and it can be prepared in advance, making it a great option for entertaining.

Duck and apricot terrine ingredients

A duck and apricot terrine is a type of French gourmet pate. It is a rich, smooth mixture of meat and fat and spices that can be served cool or warm. The ingredients for a duck and apricot terrine vary depending on the recipe, but typically include duck meat, apricots, and a variety of other meats, fruits, spices, and preservatives. Here is a list of ingredients that can be used:

• Duck breasts
• Duck meat
• Turkey breast fillet
• Shallots or onion
• Apples
• Minced pork
• Pistachio nuts
• Prunes
• Brandy
• Butter
• Thyme
• Egg
• Madeira or port
• Mushrooms
• Chicken livers
• Pork chops
• Bacon
• Black pepper
• Cloves
• Bread
• Milk
• Duck fat
• Garlic
• Cornichons
• Cognac
• Chicken thighs
• Pancetta
• Pork shoulder or pork butt
• Dijon mustard
• Salt
• Allspice
• Ginger
• Nutmeg
• Foie gras
• Rosemary
• Olive oil
• Vegetable oil
• Port wine
• Smoked bacon
• Dried mixed herbs
• Carrot
• Foie gras
• Red wine

The process of making a duck and apricot terrine involves marinating the meat, creating a puree or paste with the other ingredients, assembling the terrine, cooking it in a water bath, weighting it down during cooling, and then refrigerating it.

Duck and apricot terrine preparation

Duck and apricot terrine is a gourmet pate that can be served on toast, crackers, or fresh crusty bread. It is a rich, smooth mixture of meat, fat, and spices that can be enjoyed either cool or warm. Here is a detailed guide on how to prepare this delicious dish.

Ingredients

For the duck and apricot terrine, you will need the following ingredients:

• Duck breasts
• Dried apricots
• Brandy or cognac
• Shallots or onion
• Pork (collar, belly, or back)
• Chicken livers
• Bacon
• Spices (such as thyme, allspice, ground cloves, ginger, black pepper)
• Salt
• Butter
• Olive oil
• Bread
• Milk

Equipment

To make the duck and apricot terrine, you will need the following equipment:

• Terrine mold or loaf pan
• Roasting pan
• Food processor or meat grinder
• Blender (optional)
• Oven
• Refrigerator

Step-by-Step Instructions

• Start by preparing the duck breasts. Remove the skin and cut the meat into strips or cubes.
• Marinate the duck meat in a mixture of brandy or cognac, spices, and herbs. This can be done overnight or for at least a couple of hours.
• Prepare the dried apricots by chopping them roughly and soaking them in brandy or cognac.
• Chop the shallots or onion and sauté them in butter until soft.
• In a food processor or blender, purée the chicken livers, and then add the partially frozen duck meat and bacon. Process until you have a smooth paste with a slightly chunky texture.
• In a large bowl, combine the liver and duck mixture with the remaining ingredients, including the pork, shallots, apricots, spices, and salt. Mix well.
• Line a terrine mold or loaf pan with plastic wrap or greaseproof paper, leaving some overhang.
• Spread a layer of the terrine mixture into the pan, followed by a layer of duck breast, and then another layer of the mixture. Repeat this process until all the ingredients are used up.
• Cover the pan with foil and place it in a roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the terrine mold.
• Bake the terrine in the oven at a temperature between 300°F and 350°F for about 1 hour to 2 hours, or until the internal temperature reaches 140°F to 160°F.
• Remove the terrine from the oven and let it cool to room temperature. Weigh it down with a brick or canned goods to help it retain its shape.
• Once cooled, refrigerate the terrine overnight or for at least 6 hours.
• To serve, run a knife around the edges of the terrine and turn it onto a board. Remove the plastic wrap or greaseproof paper and slice the terrine into thin pieces.

Serving Suggestions

Duck and apricot terrine can be served as an elegant starter or appetiser for a special occasion. It goes well with cornichons, Dijon mustard, and sliced baguette. It can also be enjoyed on toast, crackers, or fresh crusty bread, paired with a glass of wine.

Duck and apricot terrine cooking

A terrine is a firm pâté with something inside it. It is a rich, smooth mixture of meat and fat and spices that you can eat either cool or warm. Terrines are the pinnacle of ground meat dishes and can include all kinds of interesting ingredients inside. A duck and apricot terrine is a variation of the classic French gourmet dish, Terrine de Canard (Duck Pâté).

Ingredients

The ingredients for a duck and apricot terrine can include duck meat, apricots, brandy, bread, eggs, spices, and nuts. The duck meat is typically from the breast, legs, or thighs, and can be substituted with chicken or other poultry. The apricots are dried and soaked in brandy or Cognac. Bread is used as a thickening agent, and eggs are used as a binding agent. Spices such as salt, pepper, thyme, and allspice add flavour to the dish. Finally, nuts like pistachios can be added for texture and taste.

Preparation and Cooking

Preparing a duck and apricot terrine involves several steps, including marinating, grinding, mixing, layering, and cooking. First, the duck meat is marinated overnight in a mixture of brandy, spices, and sometimes fruit. The meat is then ground or finely chopped and mixed with other ingredients such as bread, eggs, spices, and nuts. This mixture is layered with slices of duck breast in a terrine or loaf pan. The layering process can be repeated to create a multi-layered terrine.

The pan is then covered with greaseproof paper or foil and placed in a roasting tin or bain-marie (hot water bath). Hot water is added to the roasting tin to come about halfway up the sides of the terrine pan. The terrine is cooked in the oven at a temperature between 160-180°C for around 1.5-2 hours, or until the internal temperature reaches 140-160°F.

Cooling and Serving

After cooking, the terrine is removed from the oven and weighed down with a brick or canned goods to help it set and compress. It is then cooled to room temperature and refrigerated overnight or for at least 6 hours to chill and set completely. The terrine is then turned out onto a board or plate, sliced, and served. It can be served with mustard, salad, crusty bread, or crackers.

Storage

Duck and apricot terrine can be stored in the refrigerator for up to 2 weeks and frozen for later use. It is a versatile dish that can be made in advance and customised with different ingredients.

Duck and apricot terrine serving suggestions

Duck and apricot terrine is a rich, smooth pâté with a fruity twist. It can be served warm or cool, making it a versatile dish for any occasion. Here are some serving suggestions to elevate your duck and apricot terrine:

Appetiser or Starter

Duck and apricot terrine makes an elegant appetiser or starter for a dinner party or special occasion. Serve thin slices of the terrine with cornichons, gherkins, or pickled onions on the side. Offer a selection of crackers, toast, or fresh crusty bread for your guests to spread the terrine on. A green salad with a tangy mustard dressing would also pair well with the rich flavours of the terrine.

Buffet or Brunch

For a casual gathering, such as a brunch or buffet, duck and apricot terrine is a wonderful addition to the spread. It can be prepared in advance and served straight from the fridge, making it a convenient option. Offer a variety of breads, such as baguette slices, crackers, and toasted brioche, for guests to create their own tasty bites. Some sliced tomatoes, a simple onion salad, or a creamy cucumber salad would also complement the terrine nicely.

Hearty Sandwich

Duck and apricot terrine is a delicious filling for sandwiches. Spread a generous amount of the terrine on a crusty roll or thick-sliced bread, and add some mustard and sliced cornichons for a tasty, satisfying lunch.

Customise with Different Ingredients

Duck and apricot terrine is a versatile dish that can be customised with various ingredients. Try substituting dried apricots with other dried fruits like cherries, prunes, or figs. You can also experiment with different types of meat, such as chicken or turkey, instead of duck. For a festive touch, add some pistachio nuts to the terrine for extra texture and flavour.

Remember, duck and apricot terrine can be made in advance and frozen, so don't be afraid to experiment with different combinations to find your favourite!

Duck and apricot terrine alternatives

A duck and apricot terrine is a rich, smooth mixture of meat, fat, and spices that can be served cool or warm. It is often served as a sandwich filling or seared briefly and served by itself.

Salmon and asparagus terrine

Salmon and asparagus terrine is a light and refreshing alternative to duck and apricot terrine. It is a great option for those who prefer fish over meat. This terrine can be served as an elegant appetiser or a main course, paired with a green salad.

Crab pâté on toasted brioche

Crab pâté on toasted brioche is another elegant alternative to duck and apricot terrine. The crab pâté is a rich and creamy spread that is served on top of a toasted brioche, making for a delicious appetiser or light meal.

Duck terrine with apple, apricot, and brandy

This terrine is a variation on the classic duck and apricot terrine, with the addition of apple and brandy. The apple adds a touch of sweetness, while the brandy provides a depth of flavour. This terrine is easy to prepare and can be frozen, making it a great option for a dinner party.

Duck terrine with figs

Duck terrine with figs is another variation on the classic duck and apricot terrine, substituting figs for apricots. The figs add a chewy and sweet element to the terrine, and it pairs well with mustard and cornichons as a sandwich filling.

Duck and pork terrine

This terrine combines duck and pork meats, creating a rich and elegant dish. It takes some time to prepare and is perfect for a special occasion lunch or dinner. The terrine can be refrigerated or frozen, improving its flavour and extending its shelf life.

Frequently asked questions