Duck terrine with prunes

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


  1. 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.
  2. Peel and slice the carrots,
  3. Peel the shallot and cut it into quarters.
  4. Peel the garlic cloves, add them to the marinade
  5. In a large salad bowl, arrange the pieces of meat, add 3 bay leaves, the vegetables.
  6. Cover with the rib of the jura, all the flesh must be covered.
  7. Film with cling film and place in the refrigerator for 48 hours.
  8. In a large salad bowl, chop your meat and throat as well as all the vegetables in the marinade.
  9. Mix by hand, salt and pepper.
  10. 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)
  11. 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.
  12. 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.
  13. Once your terrine is well loaded, then pressed with your fist, closed with the strainer, place 4 dried prunes on top of the terrine.
  14. 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"

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