Recipe: Duck and foie gras terrine
Recipe for duck and foie gras terrine, a beautiful terrine for the end of the year celebrations. Foie gras and armagnac enhance this recipe. I loved this duck and foie gras terrine, I really liked the flavor of the meat with the Armagnac. The foie gras cooked delicately in the middle of the terrine generously flavoring this terrine, my friends adored it. On the other hand, be careful when slicing, not to crush the foie gras, the slices must remain in place and the foie gras reigns in the middle of this terrine. A terrine of duck and foie gras that we will taste on Christmas Day, in the evening it will be rather semi-cooked foie gras and hot oysters. I cooked this duck and foie gras terrine with a white Puligny Montrachet and of course I served the rest of the wine to taste this divine terrine.
- Duck terrine with foie gras recipe for 10 people:
- 1 kg of boneless duck or 750 gr of duck breast
- 700 gr chine rib
- 500 gr of gorges
- 200 gr of chicken liver
- 15 cl of Armagnac
- 15 cl of port
- 20 cl of Puligny Montrachet white wine
- 1 lob of foie gras
- 1 teaspoon ground cumin
- 1 slice of ground cloves
- 18gr of salt per kilo for the foie gras
- 1 gr of ground pepper for the foie gras
- 15 gr of salt for the meat of the terrine
- 1 gr of pepper for the meat of the terrine
- Devein the foie gras, then season with salt and pepper.
- Form a cylindrical sausage with the foie gras in cling film
- Freeze the foie gras for one hour so that it is very cold
- Prepare the marinade 24 hours before cooking the terrine.
- Bone the duck.
- Cut all the meat into small cubes to facilitate chopping.
- Place the pieces of meat in a large bowl.
- Pour in the white wine and Armagnac.
- Add the thyme and bay leaf.
- Stir the meat from time to time during the time of the marinade to soak all the pieces.
- Cover with new cling film after each opening.
- Leave to macerate and rest for 24 hours in the refrigerator.
- Drain the meats and dry them with a kitchen towel or paper.
- Chop the meats, taking care to remove the herbs.
- Add and chop the chicken liver.
- Weigh the meats then season with salt and pepper.
- Pour in some of the juice from the marinade and stir at the same time.
- Fill the terrines with half of the preparation.
- Place the foie gras sausage in the middle of the terrine.
- Finish filling the terrine with the rest of the meat.
- Lightly pack the seasoned meats in the terrine, without crushing the foie gras.
- Preheat the oven to 180 ° C (th. 6), then put in the oven.
- Let the terrine roast for 1 hour 30 minutes.
- Compress the terrine with a weight for an hour.
- Remove the weight from the terrine, it will rise and absorb the liquid jelly.
Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes
Number of people: 10
4 star rating: 1 review
Which wine to drink with: Duck terrine and foie gras
My favorite wine for this recipe: Puligny Montrachet Blanc Cépage Chardonnay
Temperature between 12 ° and 14 °
Slice the meatMarinate the meat 24 hoursCut the foie grasFoie gras puddingSalt and pepperTampAdd the foie grasZoom<img src="/wp-content/uploads/2021/09/4236468166037738402.jpg" class="aligncenter"