Duck terrine with pistachio and cherry sauce.

Very tasty recipe for a special occasion, if you want to surprise guests an unusual zakuskoy.Vmesto cherry cranberry used as in the terrine and sauce. And a portion of reduced three times. It turned out just fine.

For the terrine:
– 400 grams of duck meat,
– 80-100 g good quality smoked and cooked ham,
– 1 tbsp most green pistachios,
– 1 tbsp dried cherries,
– 10-12 strips of bacon,
– Salt, freshly ground pepper.

For the sauce:
– Article 2/3 of frozen cherries, pitted,
– 2 tbsp sugar
– 1 teaspoon balsamic vinegar
– 50 ml of dry red wine,
– 1 h l corn starch.

Meat and ham divide into two parts. One part cut into fairly large pieces, a second grind twice stuffing. Pieces fry over medium-high heat in vegetable oil, until lightly golden brown, add to stuffing. There also put pistachios, cherries, salt, pepper and knead well.

A small form of “brick” vystelaem overlapping ribbons of bacon, so that the edges were hanging. We spread the weight of the ham, duck, hanging over the edge of the wrap meat. Cover the top with foil, put in the form of larger ones, filled with boiling water so to get to the half-height form a terrine. Bake at 160 degrees for about 40-50 minutes.

Let cool to room temperature, put on top of a small “goods” in the refrigerator for several hours. Serve with lettuce and cherry sauce, cut into portions.

To prepare the sauce, pour the wine into the pan and evaporate for 3-4 minutes on low heat. Add the sugar, cherries and starch dissolved in cold cherry juice left after defrosting cherries. Cook stirring for about 5 minutes, after adding in optional balsamic vinegar. Let cool and serve a terrine.


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