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    You are in: Home / Recipes / Duck Terrine with Aspic Recipe
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    Duck Terrine with Aspic

    Total Time:

    Prep Time:

    Cook Time:

    37 hrs 30 mins

    36 hrs

    1 hrs 30 mins

    Bergy's Note:

    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

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    quart t ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
    2. 2
      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. 3
      In a food processor roughly chop the duck liver, calf's liver and onion.
    4. 4
      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. 5
      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. 6
      Remove the duck from the terrine dish and wash it and dry well
    7. 7
      Replace the duck terrine into the mold and fill around the duck with partially set aspic (see Aspic for Pates & Terrines) 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.

    Ratings & Reviews:


    Nutritional Facts for Duck Terrine with Aspic

    Serving Size: 1 (2802 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 10012.8
    Calories from Fat 8315
    Total Fat 923.8 g
    Saturated Fat 312.1 g
    Cholesterol 2608.1 mg
    Sodium 4192.1 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 1.8 g
    Sugars 8.0 g
    Protein 358.3 g

    The following items or measurements are not included:

    calf liver

    Grand Marnier

    orange zest



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