Terrine De Canard Aux Poivrons

Yield > 4
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
1 x 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 tbl Green peppercorns
1/2 tsp Thyme
1 tbl Chopped parsley
1 x Egg
2 x Or
3 x Bay leaves
1/4 lb Marinated mushrooms (see
recipe)
Cornichons
Cold vegetables
Method :
• 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