Duck and Pork Terrine Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Remove the skin from the duck breast and discard it. Slice the duck breast into strips 1/4-inch thick.

3. Step 3

   Mince 1 garlic clove and gather it into a pile on your cutting board. Sprinkle 1/4 teaspoon Kosher salt over the garlic. Using the back of a chef's knife, grind the salt into the garlic, forming a paste.

4. Step 4

   Toss the duck breast strips, garlic paste, 1/4 cup of the Madeira or port, fresh thyme, and bay leaf in a bowl. Cover and refrigerate for at least 2 hours or overnight.

5. Step 5

   Melt the butter in a skillet over medium-high heat, and add the chopped shallots. Sauté 3 minutes.

6. Step 6

   Then add the chopped mushrooms and sauté 5 minutes.

7. Step 7

   Stir in the remaining 1/4 cup of Madeira or port, and allow it to cook off. Take the skillet off the heat.

8. Step 8

   Cut the skin off the duck legs, then using a small sharp knife, slice the duck meat off the bone and coarsely chop.

9. Step 9

   Put the chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, the eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in the bowl of a food processor. Pulse several times to chop everything evenly and scrape down the sides of the processor bowl, then puree until smooth. Transfer to a bowl.

10. Step 10

    Combine the bread and milk in a small bowl, until just softened.

11. Step 11

    Then gently work the bread with your fingers into the duck-chicken liver mixture.

12. Step 12

    Heat a little bit of olive oil in a skillet, and fry a small piece of the forcemeat . Taste, and add salt and pepper as needed.

13. Step 13

    Preheat oven to 350 F. Line a loaf pan or terrine with several layers of plastic wrap, allowing for overhang all around.

14. Step 14

    Lay the remaining strips of bacon vertically in the bottom of the loaf pan, leaving the ends to hang over the outside of the pan.

15. Step 15

    Divide the forcemeat into three portions. Using an offset spatula, spread one-third of the forcemeat evenly along the bottom of the terrine.

16. Step 16

    Divide the mushrooms into two portions, and spread one portion over the forcemeat.

17. Step 17

    Lay one-half of the marinated duck strips over the mushrooms.

18. Step 18

    Then spread the second layer of forcemeat over the duck strips.

19. Step 19

    Repeat with the forcemeat, mushrooms, and duck strips two more times. Press down on the terrine to compress.

20. Step 20

    Fold the bacon ends over the top, then fold the hanging plastic wrap over the bacon.

21. Step 21

    Cover again with heavy-duty foil or with the terrine lid. Set the terrine in a roasting pan for the bain-marie just large enough to hold the terrine. Bring a kettle of water to the boil. Put the roasting pan into the oven, then pour the boiling water into the pan so it's halfway up the terrine.

22. Step 22

    Bake 1 1/2 hours, or until the internal temperature reads 140 F.

23. Step 23

    Carefully take the terrine out of the bain-marie and discard the foil. Fold a new large piece of foil four times so it fits on top. Weight the terrine down with a foil-wrapped brick or canned vegetables or fruit, then let it cool 1 hour. Refrigerate overnight.

24. Step 24

    One hour before serving, remove the weight and foil. Loosen the plastic wrap from the top. Run a thin knife around the edges of the terrine. Hold a plate on top of the terrine, then invert the plate so the terrine pops out onto the plate.

25. Step 25

    Carefully remove the plastic wrap. Cut into slices and serve with cornichons or gherkins, Dijon mustard, and sliced baguette.