Recipe: Duck terrine with prunes
Recipe Duck terrine with prunes. Duck breast terrine, in fact I used duck breast for this recipe, they were on sale in my supermarket. I embellished my duck breast terrine with very soft quality dried prunes. This recipe also for a wild duck terrine.
Recipe ingredients
- Recipe Duck terrine with prunes for 08 people:
- 0.750 kg of duck breast
- 0.300 gr of pork loin
- 0.200 gr of pork throats
- 0.200 gr of poultry liver
- 12 dried prunes
- 30 cl of Jura rib
- 1 strainer
- 2 carrots
- 1 clove of garlic
- 3 bay leaves
- 1 shallot
- 18 gr of salt
- 6.10 gr of gray pepper
- 1 teaspoon of paprika
Instructions
- Cut the pork and poultry liver into small pieces. Keep a piece of the duck breast lengthwise not too thick 1 cm in diameter and cut the rest of the duck, add the spices, mix the meat and the spices well.
- Peel and slice the carrots,
- Peel the shallot and cut it into quarters.
- Peel the garlic cloves, add them to the marinade
- In a large salad bowl, arrange the pieces of meat, add 3 bay leaves, the vegetables.
- Cover with the rib of the jura, all the flesh must be covered.
- Film with cling film and place in the refrigerator for 48 hours.
- In a large salad bowl, chop your meat and throat as well as all the vegetables in the marinade.
- Mix by hand, salt and pepper.
- Respect the dosages of salt and pepper, it is really important for the balance of your terrine (for info, 15 to 18 gr of salt per kilo of meat and 5 to 6 gr of pepper per kilo of meat)
- Place your strainer at the bottom of your large earthenware terrine, taking care to let it protrude in order to cover the top of the terrine.
- Place the stuffing at the bottom up to the middle of the terrine then arrange a bed of prunes and the prepared duck breast, then cover your duck breast with prunes and finish with the stuffing.
- Once your terrine is well loaded, then pressed with your fist, closed with the strainer, place 4 dried prunes on top of the terrine.
- Bake in a cold oven at the start, in a bain-marie for 1h30 at 150 °.
Preparation time: 40 minutes
Cooking time: 90 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with duck terrine with prunes
My favorite wine for this Côte du Jura recipe , Grapes
Temperature between 08 ° and 09 °
<img src="/wp-content/uploads/2021/09/4468453963223884099.jpg" class="aligncenter"
