Duck Terrine with Pistachios and Dried Cherries
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Credit: Stefan Ryll, CEC, CCE, AAC, assistant professor, Southern New Hampshire University, Manchester, N.H.
Sizzle, Fall 2013
2 lbs. trimmed duck meat, 1-inch diced
6 oz. fatback, 1-inch diced
1 T. salt
1 t. white pepper
¼ t. dextrose
2 T. chopped sage
1 T. chopped chives
3 oz. ham, diced
2 oz. roasted pistachios, shelled
2 oz. dried cherries
8-10 thin slices ham
1. Toss duck meat and fatback with salt, pepper, chopped sage, chopped chives and dextrose. Semi-freeze.
2. Grind meat mixture in meat grinder through the medium plate (1/4 inch) followed by the fine plate (1/8 inch).
3. Fold in diced ham, pistachios and cherries, working over an ice bath.
4. Line terrine mold with plastic wrap and ham slices, leaving an overhang. Pack in the forcemeat. Fold liners over terrine and cover the mold.
5. Bake in a 170°F water bath in a 300°F oven for 50-60 minutes to an internal temperature of 165°F.
6. Let terrine rest for 90 minutes. Apply a press plate and 2 lb. weight; refrigerate overnight. Slice and serve.
Notes: Chill grinding equipment. Keep equipment and forcemeat cold during entire preparation process. Baking the terrine in the water bath will isolate the terrine from extreme temperatures. One can easily change the dried garnish ingredients. Consider substituting dried cherries with golden raisins or dried cranberries.
1 (3-lb.) terrine (14-16 servings)
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