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Food & Drink

Duck terrine: Another Jo Castrinos fave

Duck Terrine

  • 2 deboned mallard ducks
  • 1 tbsp extra-virgin olive oil
  • ¼ cup bourbon
  • 4 sprigs fresh thyme
  • 1 clove garlic, 
  • peeled and minced
  • 2 shallots, finely chopped
  • 1 lb fatback 
  • (ask butcher to slice half of it into thin sheets for a terrine)
  • ¼ lb ground veal
  • ¼ lb ground pork
  • 4 eggs
  • ¼ tsp ground nutmeg
  • ¼ tsp ground juniper berries
  • ¼ tsp cinnamon
  • ¼ tsp ground coriander seeds
  • ¼ lb pistachios, shelled
  • ¼ lb foie gras

Rinse ducks and pat dry. Remove skin and cut breast meat into ½-inch lengthwise strips, setting leg meat aside. Season breast meat with salt and pepper and place in a bowl with oil, bourbon and sprigs of thyme. Cover and marinate in refrigerator for 2 hours.

Meanwhile, let foie gras warm up to room temperature. Using a piece of wax paper, roll foie gras into a cylinder the length of the terrine mould. Discard wax paper.

Lay down sheet(s) of fatback equal to the length of the foie gras, and use them to wrap foie gras.

Chill all meats till very cold. Grind 1 lb leg meat with ½ lb fatback. To the ground fat and duck, add shallots, garlic, ground pork, ground veal, spices, eggs and pistachios. Add 1 tbsp salt and ¼ tsp ground pepper. With mixture still cold, mix vigorously until sticky. 

Fry a small piece of the meat mixture, let cool and test for seasoning. 

Use a 1½-quart terrine mould. Spoon half the meat mixture into terrine. Lay half the strips of marinated breast meat on top, then place wrapped foie gras in the centre. Top with remaining breast meat, then with remaining meat mixture. Cover, place the mould in a larger pan and add enough hot water to come halfway up the side. Cook in 350°F oven until terrine temperature is 140°F (about 45 minutes). Cool. Pour off juices.

Cut a piece of cardboard to fit into the terrine. Wrap cardboard in aluminum foil, place in terrine and weight it with a few cans. Refrigerate overnight. Remove cardboard lid, run a thin knife under warm water, then slide around edge of terrine. Invert onto a platter. Serve chilled with mustard and cornichons. 

The terrine can be stored in the fridge for up to one week.

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