Ingredients
-
5
-
1
-
1/4
-
3/4
-
1/2
-
1
-
-
1/2
-
1
-
1/4
-
2
-
1
-
3
-
1 1/2
-
Directions
Duck Terrine with Aspic, This not only looks beautiful but is a very tasty terrine You will get raves over it Terrines are a fair amount of work but the end result is so professional Once you have made one or two it becomes easier Try recipe#67693 for the aspic recipe Slice the terrine in 1/2 slices and serve as a first course to an elegant dinner, as a side dish on a buffet or as an appetizer, This not only looks beautiful but is a very tasty terrine You will get raves over it Terrines are a fair amount of work but the end result is so professional Once you have made one or two it becomes easier Try recipe#67693 for the aspic recipe Slice the terrine in 1/2 slices and serve as a first course to an elegant dinner, as a side dish on a buffet or as an appetizer
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
For Easy Handling Have the Duck Half Frozen, Remove the Skin, Fat and Bones Discard or Use in Another Recipe Cut the Duck Meat Into Little Pieces1/4" to 1/2" Mince. |
|
3
Done
|
in a Food Processor Roughly Chop the Duck Liver, Calf's Liver and Onion. |
|
4
Done
|
Add Ground Veal, Rosemary, Allspice, Salt& Pepper,Mix Well, Remove to a Bowl Stir in the Port, Grande Marnier, Orange Rind and the Duck Pieces. |
|
5
Done
|
Fill the Mold With the Duck Mixture, Pat It Down Well and Make Sure There Are No Air Bubbles Cover (the Cover Must Have a Small Hole in It to Allow Steam to Escape or Cover With Double Foil and Punch a Small Hole) Place the Terrine in a Pan of Hot Water- the Easy Way to Do This Is to Place the Terrine in a Pan, Place in the Oven, Have Water Boiling in a Kettle and Pour in Water Until It Covers 2/3 of the Mold Bake in the Centre of the Oven 350 Degrees F For 1 1/2 Hours or Until the Internal Temperature Reaches 150 Degrees F Remove from the Oven, Remove Cover Place Foil Over the Terrine Inside the Rim and Weight Down With Heavy Object (eg-Cans of Food) Chill in the Refrigerator For 24 Hours. |
|
6
Done
|
Remove the Duck from the Terrine Dish and Wash It and Dry Well |
|
7
Done
|
Replace the Duck Terrine Into the Mold and Fill Around the Duck With Partially Set Aspic (see Recipe#67693) Place the 3 Orange Slices on Top of the Terrine and Spoon a Layer Af Aspic Over Them, Allow to Set Completely, Repeat Spooning a Layer of Aspic 3 Times Until the Orange Slices Are Covered With Aspic Serve the Terrine from the Mold. |
