for 8 servings
- ⅞ cup
egg whites (stiffly beaten)
- freshly ground peppers (white)
unwaxed Oranges (juice)
- ¼ cup
- 1 teaspoon
Orange peel (organic, grated)
- 1 ⅔ cups
- 8 slices
- 1.333 cups
unsmoked bacon fat for the dish (ask the butcher to cut it for you)
Skin and bone the duck pieces. Put into a bowl with the orange juice and pepper and marinate for 2 hours. Peel and finely chop the onion. Heat 20 g clarified butter and sweat the onion until translucent.
Preheat the oven 200°C | 400F | gas 6. Take the duck out of the marinade and mince. Mix with the onions and cream. Fold in the beaten egg white and season with salt, pepper and grated orange peel. Wash the duck liver and pat dry. Heat the rest of the clarified butter and quickly brown the liver on all sides. Season with salt and a little cayenne pepper.
Line an ovenproof terrine dish with bacon, allowing it to hang over the edge. Put half of the minced duck mixture into the dish. Wrap the duck liver in the rest of the bacon, place on the minced duck and cover with the rest of the mixture. Cover with the overhanging bacon and top with lemon slices. Tap the dish to settle the mixture.
Put a lid on the dish and stand in water in a deep baking dish. Cook in a preheated oven (220°C) for about 45-50 minutes. Add more water to the baking dish if it gets too low.
Take out of the oven, leave to cool and let the terrine rest at least overnight. Slice and serve on plates with salad and lemon slices.