Terrine of duck

Terrine of duck


Duck breast fillet 1.6 kg
Salo 150 g
Cream 200 ml
Egg chicken 2 pieces
Wheat flour 30g
75 g pine nuts
Bacon 40 g
Butter 50 g
Onion 1 clove
Apple 1 piece
Fresh rosemary 1 teaspoon
3 tablespoons Cognac
Juniper berries 3 pieces
Salt to taste
Ground black pepper to taste


1. duck breasts cut fat. Two breast cut into small pieces, put them into a bowl, add chopped fresh (or dried), rosemary, salt, ground black pepper, brandy and leave to marinate for thirty to forty minutes.
2. Salo grind. Bacon cut into thin strips, the head of a medium-sized onion chopped. Apple peel and seeds and cut into small cubes, too.
3. Good heat the pan, throw in the bacon and fry it. Then add the onion, mix with bacon, cook for a few minutes. At the end of the pan to throw apples. Fry all together, stirring, then remove from heat and set aside for a while.
4. The remaining duck breast cut into large pieces, put them into a blender, add the chopped bacon and punch in the pulse mode to a state of coarse meat. Then add the apples, onion and bacon and again to break through.
5. Melt the butter in a saucepan, add the flour and fry, stirring constantly with a whisk. Pour the cream, bring to a boil and add salt and pepper well. The hot liquid to drive the eggs one at a time, stirring well. Give the sauce thicken.
6. Juniper crush handle knife, wrapped in a napkin berries. In a large bowl put the stuffing out of the blender, add the marinated slices of duck with rosemary, juniper, pour the white sauce. Good salt and pepper and mix thoroughly. Heat oven to 160 degrees.
7. The resulting mass shift to the big terrinnitsu. Top generously sprinkled with pine nuts. Put the terrine in shape with a deep pan and pour hot water a little more than 2/3 of the height. Put in the oven for five to ten minutes. Check availability, sticking to the middle of the knife if the blade burn, then terrine ready.
8. Ready terrine from the oven, cool to room temperature and gently removed from the mold. Cut into slices and serve, laid out on a dish. Keep terrine in the refrigerator can be over six weeks.

Terrine of duck. Recipe: http://goo.gl/VahNQn

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