Michael E. GeneraliDuckling Terrine
September 25th 2007 00:27
cute and tasty
Bone a duckling completely leaving the skin intact. Remove all the flesh off the legs and breast.
Cut the breast into large dice and put in a bowl with 100 grms of lean ham and 100 gms of diced bacon fat. Season with salt pepper clove powder and cinnamon. Marinate with 2 tblsps brandy for 2 hours.
Finely chop the following:
The leg meat of the duckling
150grms lean porkmeat
150grms veal
250grms fresh pork fat
pound these together in a mortar and season with spiced salt. Bind together with 2 eggs an two liqueur glasses of brandy (is that 120mls all up? Not really sure) rub the mix through a sieve. Mix with the marinated breast mix. Cut up the ducklings liver very finely and fry quickly in hot butter. Add this to the overall mix and incorporate well.
Place the mix back into the skin of the duckling and place in an oval mould lined with thin sliced of bacon fat. Place covered into a hot oven for around an hour and a quarter. The terrine is cooked when the fat rising to the top is clear or when the core temperature reches around 80 degrees Celsius. Bon apetit
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