Terrine of duck with nuts

Marinade little changed, but it turned out very well. If you think that getting enough bacon fat meal, do it on a kind of “meat of French bread” stuffing hiding in dense dough.

And do not neglect the last stage – terrine left standing in the refrigerator under the load. Just because your dish is sufficiently dense and it can be easily cut into pieces.


300 g duck fillets without skin
200 g fillet of pork neck
6 large slices of bacon
1 onion, shallot
30 g chopped hazelnuts
juice and zest of 1 small orange
1 egg
2 h. L. cognac
100 ml dry red wine
1 sprig thyme
1 bay leaf
olive oil
salt and freshly ground black pepper

Cooking method:     

Duck and pork chop into small cubes. Mix the butter, chopped onion, orange juice and zest, brandy, thyme, bay leaves, wine, salt and pepper. Close the cling film and store in the refrigerator overnight.

In the morning, flip the meat in a colander and allow the marinade to drain completely, remove the bay leaf and thyme. Mix all the nuts and egg.

Preheat the oven to 160C. Set to the lowest level of the pan with hot water.

Put the minced meat in a baking dish size 18h12 see. Well tamp.

Cover with slices of bacon.

Bake for 1 hour and 30 minutes, removing the pan with water.

With the finished terrine drain all the broth and let cool dish. Here you can see in the photo, it is significantly reduced in size.

When your terrine to cool completely, store it in the refrigerator for 12 hours, setting a top load (small cutting board on which lay something heavy).

In the morning cut into portions pieces and serve.


Bon Appetit!

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