Spiced Duck Terrine

Ingredients

• 150 g bacon strips (for lining the terrine)
• 250 g ground pork
• 50 g poultry liver
• 150 g ground veal
• 100 g salted bacon
• 1 large onion, quartered
• 1 teaspoon green pepper
• 50 ml brandy (or cognac)
• 100 ml game stock
• 1 garlic clove
• 2 eggs
• 1 large pinch of herbs (thyme, rosemary, parsley, or choice)
• 1 bay leaf
• 1 pinch allspice
• Salt and pepper to taste

Instructions

 1. Marinate the Duck: 

Slice the duck breasts into thin strips and marinate them in brandy overnight to infuse flavor.

2. Prepare the Filling:

Grind the salted bacon, onion, garlic, poultry liver, and duck leg meat to make a fine stuffing.

In a large bowl, combine this mixture with the ground veal, ground pork, herbs, allspice, green peppercorns, eggs, game stock, and the brandy from the marinade.

Season with salt and pepper to taste. Let the filling rest in the refrigerator overnight to enhance the flavors.

3. Assemble the Terrine:

Preheat your oven to 150°C (300°F).

Line the bottom and sides of a terrine dish with bacon strips, leaving some overhanging to cover the top later.

Spread a layer of the stuffing on the bottom of the terrine. Arrange the marinated duck strips on top, then cover with the remaining stuffing.

Fold the bacon strips over the top to seal. Place the bay leaf on top.

4. Cook:

Cover the terrine and bake in a bain-marie (water bath) in the oven for 1 hour and 30 minutes.

Allow the terrine to cool, then place a weight on top and refrigerate overnight to set the flavors.

5. Serve:

Serve the terrine cold, with toasted bread and pickles for a perfect pairing.