I made this Terrine for my GARDE MANGER final to rave reviews!
- 1 tablespoon flour
- 1/2 teaspoon poultry seasoning
- garnish
- 1 ea egg
- 1 teaspoon garlic minced
- 4 ounces heavy cream
- 1 pound duck leg & thigh meat skinned and boned
- 8 ounces fatback
- 1 ounce butter
- 8 ounces smoked foie gras cut into 1/2 inch dice (see note)
- 1 ea duck breast skinless cut into 1/2 inch dice
- 4 ounces smoked ham cut into 1/2 inch dice
- 1 ounce shallots minced
- 2 ounces port wine
- 1/4 teaspoon tinted curing mixture
- 3/4 ounce salt
- 1 teaspoon black pepper coarsely ground
- Carbohydrate 8.39274628833249 g
- Cholesterol 119.837434333125 mg
- Fat 43.4854818594567 g
- Fiber 2.52200462594852 g
- Protein 12.9568033322709 g
- Saturated Fat 18.9714043603437 g
- Serving Size 1 1 Serving (153g)
- Sodium 141.836163520053 mg
- Sugar 5.87074166238397 g
- Trans Fat 2.48995719299971 g
- Calories 472 calories
Step-by-step
- Cut the leg and thigh meat and the fatback into 1/2 inch dice. Reserve.
- Prepare the garnish: Melt the butter in the saute pan. Lightly and quickly sear the smoked foie gras; remove and chill quickly on a plastic-wrap lined sheetpan. In the same pan, brown the duck breast and ham; remove, chill, and add to the foie gras sheetpan.
- Sweat the shallots and garlic. Add the port wine and reduce to a thick syrup; chill well. Combine with the duck leg meat and fatback; marinate 2 hours under refrigeration.
- Combine the leg meat mixture with the flour, tinted curing mix (TCM), and salt. Toss to coat evenly and grind through the fine plate (1/8 inch) of a meat grinder.
- Transfer the ground meats to a chilled mixing bowl. Add the egg and heavy cream. Mix on medium speed for 1 minute, until homogeneous. Add the pepper and poultry seasoning; mix to incorporate. Test the forcemeat and adjust seasoning if necessary before proceeding.
- Fold the garnish mixture into the forcemeat by hand over an ice bath.
- Line a terrine mold with plastic wrap, leaving an overhang. Pack the forcemeat into the mold and fold over the liner. Cover the terrine and poach in a 170 degree water bath in a 300 degree oven to an internal temperature of 165, 60 to 75 minutes.
- Remove the terrine from the water bath and all it to cool to an internal temperature of 90 degrees. Pour off the juices from the terrine and let it rest under refrigeration overnight. The terrine is now ready to slice and serve, or wrap and refrigerate for up to 5 days.
While a standard pâté relies on a smooth, uniform emulsion, a terrine demands distinct structural contrast between the ground forcemeat and the folded-in garnishes. Building this classic charcuterie item requires careful temperature control, as fat dispersion depends on keeping the equipment and meat thoroughly chilled throughout grinding and mixing. Because luxury ingredients like duck and foie gras demand respect for their cost, every element must serve a distinct purpose on the plate.
- Pair the rich, smoky profile of the terrine with sharp cornichons, whole-grain mustard, and pickled pearl onions to cut through the high fat content.
- Serve dense, rustic slices alongside charred sourdough baguette or grilled pain de campagne rather than soft sandwich bread.
- Balance the earthy duck flavors by pouring a high-acid red wine, such as a dry Pinot Noir or a northern Rhône Syrah, which matches the protein weight without overwhelming the palate.
- Maintain a gentle 170-degree Fahrenheit water bath inside a 300-degree oven to prevent the proteins from tightening too quickly and squeezing out moisture.
- Check doneness accurately by inserting an instant-read thermometer into the geometric center until it reaches 165 degrees Fahrenheit.
Allow the finished loaf to rest undisturbed in the refrigerator overnight so the fats can solidify and the flavors cohere properly. Slices hold their shape best when cut using a sharp, thin-bladed knife dipped in hot water between passes.
