We have had a couple of requests for this recipe. Trust me, it takes a long time but you will never taste anything better. (Actually 3 days) Read through first.
- 1/3 cup milk
- 2 Moulard duck breasts (1 3/4 -2 lbs total)
- 4 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. chopped fresh thyme
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 2 tbsp. Port (amber)
- 1 tbsp. brandy
- 1/2 cup whipping cream
- 1 large egg, lightly beaten
- 1/2 cup shelled pistachios
Freeze milk in a shallow dish, scraping once or twice with a fork to break up the crystals until completely frozen. This should take about 1 hour. Remove the skin and any fat with your fingers. When needed, use a knife.
Set a medium bowl inside a larger bowl filled with ice and water under the grinder to catch the meat, then feed only the meat through a second time, adding spoonfuls of the frozen milk as you go. Chill and cover with plastic wrap, in the fridge.
Using the same method, feed the duck skin with fat through twice then add to the duck meat and leave the bowl in the larger bowl of ice.
Add the remaining terrine ingredients and mix with your hands to combine well. Cover with plastic wrap and place in the fridge for at least 8 hours.
- 1 1/2 cup dry red wine
- 1/4 cup red wine vinegar
- 1/3 cup sugar
- 1/2 tsp. kosher salt
- 1 thyme sprig
- 1/2 bay leaf
- 1/2 lb. small shallots, peeled and trimmed
Bring the ingredients to a boil in a 1 quart saucepan stirring until the sugar is dissolved. Add the shallots (whole) and cover the surface with wax paper and simmer vigorously until tender (about 45 minutes). Transfer from the cooking liquid with a slotted spoon to a bowl and discard the sprig of thyme. Boil the liquid until it is about 1/3 cup. Pour over the shallots and cool.
Line and bake the terrine
Set the rack in oven to the middle and preheat oven to 325 degrees. Line the bottom and all sides of the terrine pan with proscuitto, overlapping the edges slightly and be sure to leave about 2 inch overhang on the long sides. Rub some of the duck mixture on the proscuitto to ensure the rest with stick to it and pack in two thirds of the remaining duck.
Make a trough down the middle with the back of a spoon. Gently push the drained shallots pointed end down in the trough. Pack the balance of the duck mixture on top and bring the overhang of proscuitto over the top (add more if you have to). Wrap in a double layer of tin foil. Rap the mold sharply on the counter to compact the mixture.
Bake the terrine in a water bath for about 2 hours. Remove the foil and cook on a rack for half an hour.
To weigh the terrine, place in a clean baking pan and place a piece of parchment paper on top. Place a piece of wood or cardboard the exact size of the terrine that has been wrapped in foil on top and add a couple tins of soup. Chill this now for about 4 hours. Continue to cool without the weights for at least 24 hours to allow the flavours to develop.
Run a knife around the edge of the terrine and let stand in about 1 inch of hot water to loosen the bottom for about 2 minutes. Tip the terrine, making sure you have a hand on the top, to drain excess liquid; reinvert on a cutting and with a paper towel gently wipe the excess liquid off the Proscuitto. Let stand for about 30 minutes then cut into 1/2 inch slices and serve on plates that have been drizzled with the wine syrup.
This will keep well if wrapped in plastic and kept chilled for about 1 week.
Oh yeah, read this through first and loudly proclaim “damn, I can do this!”