Recipe by Bergy
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 Aspic for Pates & Terrines 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
- 5 lbs duck
- 1 duck liver
- 1⁄4 lb raw calf liver
- 3⁄4 lb ground veal
- 1⁄2 cup onion, finely chopped
- 1 teaspoon salt
- fresh ground pepper
- 1⁄2 teaspoon ground allspice
- 1 teaspoon dried rosemary
- 1⁄4 cup port wine
- 2 tablespoons Grand Marnier
- 1 orange zest, of
- 3 slices unpeeled oranges
- 1 1⁄2 cups aspic (separate recipe)
Directions See How It's Made
- Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
- 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.
- In a food processor roughly chop the duck liver, calf's liver and onion.
- 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.
- 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.
- Remove the duck from the terrine dish and wash it and dry well
- 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.