Side Pannel
Terrine De Canard Aux Poivrons
Terrine De Canard Aux Poivrons
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 4 lb. duck
- 4 oz Cognac
- 1/2 lb Ground veal
- 1/2 lb Lean pork
- 1/2 lb Pork fat
- Salt and pepper
- 2 tb Green peppercorns
- 1/2 ts Thyme
- 1 tb Chopped parsley
- 1 Egg
- 2 Or
- 3 Bay leaves
- 1/4 lb Marinated mushrooms (see
- -recipe)
- Cornichons
- Cold vegetables
Directions
To prepare duck and remove the skin intact, turn the duck with its back up.
Make an incision down the back and gently pull the skin away down to the
breast on each side. Cut the skin off the wing at the first joint and do
the same at the leg. Pull the skin inside out at the leg and wing,
liberating as much as possible with a small sharp knife. When skin is
removed, sprinkle it with a little of the cognac and reserve. Remove all
meat from duck, reserving liver. Grind meat with other meats, seasonings,
egg, and cognac. Cover with plastic wrap and let rest overnight. Sprinkle
duck liver with cognac and reserve as well. The next day, saute a sample of
the meat and correct seasonings. Line a 1-1/2 quart terrine mold, with
cover, with the duck skin. Place a layer of half the meat in the bottom.
Lay the liver on top. Fill terrine with remaining meat. Place bay leaves
on top and fold the skin over to cover. Seal with 2 layers of foil. Place
in a bain-marie, filled 2/3 of the way to the top of terrine with boiling
water. Bake in 325 oven for 1-1/2 hours or until a metal skewer inserted in
the center for one minute is burning hot when touched to the skin. Pour off
accumulated fat, weight with a brick, and refrigerate overnight or for
several days. Prepare Marinated Mushrooms. (SEE RECIPE) To unmold, dip the
mold in hot water and invert. Slice and serve garnished with cornichons,
vegetables, and Marinated Mushrooms. Serve with a crock of good mustard &
crusty bread. Time includes refrigeration.
LA TERRASSE
PHILADELPHIA, WINE: SAVIGNY -
LAVIERES, P. BITOUZET, 1972
Make an incision down the back and gently pull the skin away down to the
breast on each side. Cut the skin off the wing at the first joint and do
the same at the leg. Pull the skin inside out at the leg and wing,
liberating as much as possible with a small sharp knife. When skin is
removed, sprinkle it with a little of the cognac and reserve. Remove all
meat from duck, reserving liver. Grind meat with other meats, seasonings,
egg, and cognac. Cover with plastic wrap and let rest overnight. Sprinkle
duck liver with cognac and reserve as well. The next day, saute a sample of
the meat and correct seasonings. Line a 1-1/2 quart terrine mold, with
cover, with the duck skin. Place a layer of half the meat in the bottom.
Lay the liver on top. Fill terrine with remaining meat. Place bay leaves
on top and fold the skin over to cover. Seal with 2 layers of foil. Place
in a bain-marie, filled 2/3 of the way to the top of terrine with boiling
water. Bake in 325 oven for 1-1/2 hours or until a metal skewer inserted in
the center for one minute is burning hot when touched to the skin. Pour off
accumulated fat, weight with a brick, and refrigerate overnight or for
several days. Prepare Marinated Mushrooms. (SEE RECIPE) To unmold, dip the
mold in hot water and invert. Slice and serve garnished with cornichons,
vegetables, and Marinated Mushrooms. Serve with a crock of good mustard &
crusty bread. Time includes refrigeration.
LA TERRASSE
PHILADELPHIA, WINE: SAVIGNY -
LAVIERES, P. BITOUZET, 1972
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