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Duck Terrine with Wine-Glazed Shallots

Duck Terrine with Wine-Glazed Shallots
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon kosher salt or 1/4 teaspoon table salt
  • 1 tablespoon Cognac or other brandy
  • 1 fresh thyme sprig
  • 1 ½ cups dry red wine
  • ½ pound thin sheets pork fatback (without rind)
  • ¼ cup red-wine vinegar
  • 2 tablespoons Tawny Port
  • + 17 more ingredients
    • 1 meat grinder with medium holes
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • ½ pound small shallots
    • 1 instant-read thermometer
    • ½ teaspoon fresh marjoram or 1/8 teaspoon dried
    • 1 teaspoon fresh thyme or 1/4 teaspoon dried
    • 1 teaspoon black pepper
    • 4 teaspoons kosher salt or 2 teaspoons table salt
    • 1 Turkish or 1/2 California bay leaf
    • 1 large egg
    • 1 5- to 6-cup terrine mold or loaf pan
    • 1/3 cup milk
    • 1/3 cup sugar
    • 2 Moulard duck breasts
    • ½ cup heavy cream
    • ½ cup shelled pistachios

Freeze milk in a shallow dish, scraping once or twice with a fork to break up crystals, until frozen, about 1 hour. Pull skin with fat off duck breast with your fingers, using a knife when necessary, then cut both skin with fat and breast meat lengthwise into 1-inch pieces that will fit in grinde...

View full recipe at Epicurious

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