Duck And Fig Terrine: A Classic Flavor Combination

Duck and fig terrine is a classic French dish that combines the richness of duck with sweet and juicy figs. The terrine is made by marinating ground meats in spices and port wine, which is then mixed with onions cooked in red wine and diced dried figs. The result is a modern combination of sweet and savoury ingredients, creating a rich and flavourful dish that is perfect for entertaining or special occasions. The terrine can be served as an appetizer, a main course, or as part of a larger meal, and pairs well with seasonal vegetables, a salad, or a selection of cheeses.

Duck & fig terrine ingredients

A duck and fig terrine is a classic French pâté that combines the richness of duck with sweet and juicy figs. The ground meats are marinated in spices and port wine before being mixed with onions previously reduced in red wine and diced dried figs. The result is a modern combination of sweet and savoury ingredients that creates a rich and flavourful dish.

The ingredients for a duck and fig terrine include:

• Duck meat
• Dried figs
• Cognac or brandy
• Bacon or pancetta
• Chicken livers
• Pork shoulder or pork butt
• Shallots or onion
• Garlic
• Spices such as thyme, allspice, cinnamon, nutmeg, and cloves
• Cornichons or pickles
• Red wine

Some recipes may also include eggs, bread, milk, cranberries, and pistachios.

To make the terrine, the dried figs are heated in Cognac or brandy until the liquid simmers. The duck meat and bacon are processed into a smooth paste, and then mixed with the remaining ingredients. The mixture is packed into a loaf pan, baked in a water bath, and then weighted and chilled before serving.

How to make duck & fig terrine

Making a duck and fig terrine is a great way to impress your guests. It is a classic French pâté that combines the richness of duck with sweet and juicy figs. Here is a step-by-step guide on how to make this delicious dish:

Ingredients:

• Dried figs
• Cognac or brandy
• Duck meat
• Bacon or pancetta
• Chicken livers
• Pork shoulder or pork belly
• Shallots
• Garlic
• Spices (such as thyme, allspice, cinnamon, nutmeg, cloves, ginger)
• Salt and pepper
• Cornichons or pickles
• Red wine

Step 1: Prepare the Figs

Start by heating the dried figs with Cognac or brandy in a small saucepan. Bring it to a slow simmer, then remove from the heat and set it aside to cool. This will plump up the figs and infuse them with flavour.

Step 2: Prepare the Meats

Place the chicken livers in a food processor and puree them. Next, add the duck meat and bacon to the food processor and blend until you have a mostly smooth paste with some textural chunks remaining. You may need to work in batches, depending on the size of your food processor.

Step 3: Mix the Ingredients

In a large bowl, combine the pureed chicken livers, duck, and bacon mixture with the ground pork, diced shallots, minced garlic, spices, salt, and pepper. Mix everything together thoroughly, using your hands to get the best results. Don't forget to add the reserved figs and any liquid from the saucepan.

Step 4: Assemble the Terrine

Line a loaf pan with baking paper. Pack the terrine mixture tightly into the prepared pan. Cover the pan with a piece of parchment paper, followed by a double layer of aluminium foil to seal the top.

Step 5: Bake the Terrine

Place the loaf pan in a larger baking dish and fill it with enough water to reach halfway up the sides of the loaf pan. Bake in the oven at 350°F (180°C) for about 1 1/2 hours, or until the internal temperature reaches 160°F (71°C).

Step 6: Cool and Weight the Terrine

Once the terrine is cooked, remove it from the oven and the water bath. Place it on a heatproof board to cool. After it has cooled, place a heavy weight, such as a brick or large cans, on top of the terrine. This will help compress the terrine and give it a better texture. Leave it in the refrigerator for at least 24 hours to allow the flavours to develop.

Step 7: Serve and Enjoy!

Your duck and fig terrine is now ready to serve! It is best served at room temperature as an appetizer or part of a larger meal. It pairs well with seasonal vegetables, salads, cheeses, fresh figs, bread, and pickles. Enjoy this luxurious dish with a glass of crisp rosé for the ultimate indulgent experience.

Serving duck & fig terrine

Serving duck and fig terrine is an impressive and indulgent affair. This French dish combines rich, savoury flavours with sweet, juicy figs for a luxurious culinary experience. Here are some tips to elevate your duck and fig terrine presentation:

Temperature and Timing:

Duck and fig terrine is best served at room temperature. It is recommended to make this dish a day or two in advance to allow the flavours to develop fully. When serving, consider removing the terrine from the refrigerator about an hour before mealtime to let it warm up slightly.

Presentation and Pairings:

Duck and fig terrine makes a stunning centrepiece for your table. Present it on a platter with a small garnish of fresh figs and a sprig of thyme or rosemary for a rustic touch. You can also serve it with a side of bread, crackers, or toasted sourdough, and perhaps some pickles or chutney on the side.

For a complete meal, pair the terrine with seasonal vegetables, a crisp winter salad, or a selection of cheeses on a charcuterie board. A glass of crisp rosé or a crisp, dry white wine will complement the dish beautifully.

Storage and Leftovers:

Duck and fig terrine can be stored in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Be sure to thaw it completely in the refrigerator before serving.

Customisation:

While the classic combination of duck, fig, and caramelized onions in red wine is a winner, you can also experiment with additions like chicken livers, cranberries, pistachios, or cornichons. Get creative and make it your own!

Storing duck & fig terrine

Storing duck and fig terrine is an important step to ensure the dish remains fresh and safe to consume. Here are some detailed instructions on how to properly store your duck and fig terrine:

Refrigeration

Duck and fig terrine can be stored in the refrigerator, which is the best option for short-term storage. It is recommended to wrap the terrine tightly in plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odours from other foods. Properly stored, the terrine will stay fresh in the refrigerator for up to 5 days, although some sources suggest it can last up to 10 days.

Freezing

If you wish to store the duck and fig terrine for longer periods, freezing is an option. Again, ensure the terrine is wrapped tightly to prevent freezer burn and minimise odour absorption. It can be kept in the freezer for up to 3 months. When you are ready to serve the frozen terrine, thaw it completely in the refrigerator before serving. Freezing may alter the texture of the terrine, so it is not recommended by some sources.

Serving

Duck and fig terrine is best served at room temperature. It is often served as an appetizer or a main course, paired with seasonal vegetables, a salad, or a selection of cheeses. For an impressive presentation, serve it with fresh figs, bread, and pickles.

Duck & fig terrine presentation

A duck and fig terrine is a rustic, rich, and flavour-packed dish that combines the flavours of duck and sweet dried figs. It is a modern combination of sweet and savoury coarsely ground duck or duck and pork pâté, balanced with dried figs and caramelised onions in red wine. The duck and fig terrine is a classic French dish that is surprisingly easy to make and is perfect for entertaining or special occasions.

Presentation Ideas:

• Serve the terrine at room temperature as an appetizer, a main course, or as part of a larger meal.
• It pairs well with seasonal vegetables, a salad, or a selection of cheeses on a board.
• For a more impressive presentation, serve it with fresh figs, a side of bread, and pickles.
• It can also be served with crackers and fleur de sel.
• For a more indulgent experience, enjoy it with a glass of crisp rosé or a crisp walnut salad.
• If you want to add a bit of sweetness, serve it with a fig, date, and balsamic chutney.
• Quick zucchini pickles, apple batons, and toasted sourdough can also complement the terrine well.
• For a more substantial meal, serve the terrine as a hearty sandwich with mustard and sliced cornichons.
• You can also spread it on bread or crackers.
• As a centrepiece, the terrine will be a conversation starter, guaranteed to impress your guests.

Frequently asked questions