Duck terrine with pepper
8
rations1
hour1
hour1073,77
kcal/ration2
hours180
minutes120
minutes9
hoursEmbark on a culinary journey of elegance and sophistication with our Peppered Duck Terrine recipe, a gastronomic delight that promises to transform your table into a celebration of intense flavors and seductive textures. The careful selection of ingredients, from boneless duck to liver to bacon and ham, are masterfully interwoven with shallots, celery, and a harmonious blend of herbs and spices, culminating in a centerpiece that captures the essence of refined cuisine.
The preparation, although meticulous, will guide you through the marinade, the marinade and the bain-marie cooking, ensuring that moment of triumph when the terrine reveals itself in its fullness, exquisitely balanced and brimming with that green pepper flavor that seduces the palate. Complete this culinary experience by listening to our select playlist, designed to inspire you and accompany you at every step, immersing you in an atmosphere that enhances the pleasure of cooking. Dare to create this masterpiece that not only satisfies the appetite, but also delights the senses, making you travel through flavors and melodies.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
2 kg Boneless duck
1 Duck liver
500 gr Bacon
100 gr York Ham
2 Shallots
1 Celery stick
1 Onion
1 Parsley branch
1 c.c. cuacharadita coffee thyme
1 Laurel leaf
1 c.s. Green pepper
10 cl Sherry wine
3 c.s. Liquid cream
15 gr Butter
Salt
Pasos
- Marinating and marinating the duck:
- Cut the boneless duck into thick pieces and set the whole breast fillet aside.
- Place the duck in a deep bowl like a platter, season with salt, thyme, and bathe it with the sherry wine. Marinate for three hours.
- Preparation of ingredients:
- Soak the duck breast in cold water.
- Peel and cut the onion into quarters. Peel and finely chop the shallots and parsley (brunoise).
- Remove the hard skin from the bacon and cut it into thick cubes (parmentier) and reserve some thin slices for later. Cut the ham into small pieces (fruit salad).
- Breast processing:
- Drain the duck breast well from the marinade and cut it into strips (julienne).
- Cooking the liver:
- In a frying pan with hot butter, fry the duck liver until golden brown.
- Preparation of the terrine filling:
- In the maceration wine (previously used for the duck), add the pieces of bacon, duck, quartered onion, shallots, parsley, season with more pepper and salt. Add the beaten egg with the cream and mix well.
- Assembly of the terrine:
- Cover the bottom of a terrine with very thin strips of bacon. Place the bay leaf in the center.
- Fill the terrine alternating with strips of breast, pieces of ham, and placing the liver in the center. Finish with a layer of the prepared filling.
- Cover the entire mixture with the remaining bacon strips. Cover the terrine.
- Cooking:
- Bake in a bain-marie in a preheated oven at 210°C for one hour.
- Cooling:
- Remove from the oven, uncover and place a weight on the terrine to press it while it cools.
- Once cold, refrigerate until ready to serve.
Notas
- For this dish, it is essential to select a good quality duck. The duck fat will contribute significantly to the juiciness and flavor of the terrine. Do not hesitate to consult your trusted supplier as to which would be the best option.
- Duck liver should be handled with care. To avoid falling apart or overcooking, fry it just until it is sealed on the outside but still slightly pink on the inside. This will ensure a creamy texture and intense flavor in the center of our terrine.
- To give the terrine even more depth of flavor, you might consider adding a small amount of brandy or cognac along with the sherry wine in the marinade. This will bring complex and sophisticated notes that will complement the duck beautifully.
- When assembling the terrine, proceed with delicacy to ensure well-defined layers and even distribution of the ingredients. This will not only affect the presentation, but also the experience in each bite, where the flavors and textures will complement each other evenly.
- Once cooked and cooled, it is crucial to give the terrine enough time to rest in the refrigerator, ideally overnight. This will allow the flavors to consolidate and the gelatin that forms naturally during cooking to set properly, making it easier to cut the terrine. Serve thinly sliced with toasted country bread, a lightly dressed salad of greens, and possibly a reduction of the cooking liquid intensified with a little red fruit jam to balance the flavors. >
- In addition to the bread and salad, consider offering a fruit chutney or compote with a tangy touch, such as cherry or cranberry, that complements and cuts through the richness of the terrine, beautifully balancing the dish.
Información nutricional (por ración)*
- Serving Size: 325.3g
- Total number of serves: 8
- Calories: 1073.77kcal
- Carbohydrates: 24.05g
- Protein: 64.11g
- Fat: 66.49g
- Saturated Fat: 19.24g
- Cholesterol: 244.59mg
- Sodium: 1867.36mg
- Potassium: 469.89mg
- Fiber: 0.34g
- Sugar: 12.43g
- Vitamin A: 206IU
- Vitamin C: 13.30mg
- Calcium: 13.9mg
- Iron: 10.54mg