Bacon-wrapped Duck Terrine

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Bacon-wrapped Duck Terrine
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in

Ingredients

for
1
Ingredients
1
Duck (ready to cook, about 2.2 kg)
100 grams
Pork (trimmed)
150 grams
fresh Bacon
1 generous pinch
organic Lemon zest
2 tablespoons
finely chopped Mugwort
5 grams
150 grams
100 grams
Duck liver (cleaned, ready to cook)
50 milliliters
1 tablespoon
green Pepper (from a jar)
60 grams
dried Apricots
50 grams

Preparation steps

1.

Trim duck, remove skin and tendons and set breasts aside. Coarsely dice remaining duck, pork and bacon and mix with lemon zest, mugwort and curing salt. Cover mixture and refrigerate about 15 minutes. Finely process duck breasts twice through a meat grinder. Finely process bacon mixture once through a meat grinder. In a bowl, mix ground duck breasts with ground bacon mixture. Chill ground meat mixture quickly by setting bowl in a larger bowl of ice cubes, then drain in a sieve and refrigerate. Line terrine pan with bacon slices, reserving enough slices to cover top of pan.

2.

Cut duck liver into cubes, mix with port wine, cover and let marinate about 30 minutes.

3.

Preheat oven to 160°C (approximately 325°F). Drain duck liver. Cut duck breasts into cubes and mix with liver and green pepper. Chop apricots and walnuts. Combine ground meat mixture, liver mixture, apricots and walnuts, mix well and spoon into prepared terrine pan. Cover meat mixture with remaining bacon slices, cover pan with aluminum foil and set pan in a deep baking tray. Pour about 3 cm (approximately 1 inch) hot water into baking tray and bake terrine about 1 hour. Remove foil and bake until browned, about 15 more minutes.

4.

Remove terrine from oven and let cool. Remove terrine from mold and cut into slices to serve.