Duck Terrine Recipe

Ingredients:

• 2 pounds boneless duck breasts, skin removed
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• ¼ cup Cognac or brandy
• 1 cup chicken stock
• 4 eggs, beaten
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

Instructions:

1. Preheat your oven to 350°F.
2. Mince duck meat into small pieces or cut them with a knife.
3. Season the minced meat with salt and pepper and add minced garlic and chopped thyme. Blend well.
4. Add Cognac or brandy and mix.
5. Allow the mixture to soak the flavors well for at least 30 minutes (or up to 2 hours for a more intense flavor).
6. Place chicken stock in a small pot heat it until simmering.
7. In another bowl, beat the eggs with heavy cream, fresh parsley, and fresh chives.
8. Pour the hot chicken stock on beaten eggs while stir well to mix.
9. Add the egg mixture to the seasoned duck meat and blend thoroughly.
10. Line a 9×5 inch loaf pan with plastic wrap and pour the mixture into the pan.
11. Wrap the plastic wrap tightly over the top of the mixture in the pan.
12. Place the loaf pan in a larger baking dish or roasting pan and fill the larger dish halfway with hot water.
13. Bake the duck terrine in the oven for 1 1/2 hours or until the internal temperature reaches 165°F.
14. Remove from oven and let it cool to room temperature before transferring into the fridge to chill and set.
15. Serve cold with bread or crackers.

Verdict:

Duck terrine is a rich, flavorful dish that is perfect as an appetizer or as a main course. The creaminess of the eggs and the earthiness of the duck blend beautifully with the fresh herbs.

Serving Suggestions:

Serve the duck terrine with slices of baguette, toast points, or crackers alongside a small salad of arugula and sliced grapefruit. For an additional kick of flavor, drizzle a bit of balsamic glaze over the top of each slice. Enjoy!