Duck Terrine with Oranges Recipe

Ingredients:

• 2 duck legs
• 1 duck breast
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of fresh thyme, chopped
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh sage, chopped
• 2 oranges
• 1 cup of dry white wine
• 2 tablespoons of cognac
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Remove the skin from the duck legs and breast, but keep them aside. Cut the meat into small pieces.
3. In a skillet, sauté onion and garlic in butter until the onion is soft. Add the duck meat and cook until lightly browned.
4. Add the thyme, rosemary, and sage and stir. Pour in the white wine and cognac and continue cooking for a further 10 minutes.
5. Remove the skillet from heat and let it cool to room temperature.
6. Cut the oranges into thin slices.
7. Arrange the slices at the bottom of a loaf pan, so they completely cover it. Place the meat mixture over the oranges.
8. Cover the pan with leftover duck skin and place it in a baking dish filled with hot water. The water should come up the sides of the loaf pan about ¾ of its height.
9. Bake the terrine for 2½ to 3 hours, or until the duck is fully cooked. Leave it to cool for at least 2 hours before slicing and serving.

Verdict:

This duck terrine with oranges recipe is a definite winner! The gentle citrusy burst of oranges complements the richness of duck meat perfectly. A perfect addition to a meal or served as a showstopping appetizer.

Serving:

Serve the duck terrine with oranges chilled and sliced, with fresh French bread and some pickles on the side. It also goes nicely with a dry white wine, such as Sauvignon Blanc or Chardonnay.