Duck Terrine With Aspic Recipes

Steps:

• Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
• In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
• Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly - the best way is to use your hands.
• Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
• Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
• TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

Steps:

• 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.

Steps:

• Cut the breast meat of the duck into 1/4-inch strips lengthwise. Slice the bacon similarly. Finely chop remaining meat, slice the liver into thin strips and refrigerate until ready to use.
• Place the duck breast and bacon in a bowl along with a generous amount of salt and pepper, the allspice, brandy, bay leaf and thyme leaves. Marinate the mixture for 24 hours in a cool place.
• Season the mushrooms and shallots with salt and pepper to taste. Saute them over medium heat in the butter until browned and soft. Set aside.
• In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest. Add the mushrooms and shallots, eggs and salt and pepper to taste. Work until thoroughly blended. Strain the brandy marinade and add to the ground meat mixture.
• Preheat the oven to 350 degrees.
• Line a 2-quart earthenware terrine with bacon strips. Arrange half of the ground meat mixture in an even layer in the bottom of the terrine. Cover with alternating strips of the marinated duck and bacon. Cover with the remaining ground meat. Press down more bacon strips on the top. Trim. Put on the lid.
• Place the terrine in a flameproof baking pan. Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove. When water boils place the pan in the oven and bake for 90 minutes. Remove and let cool.

Steps:

• Bloom the gelatin by sprinkling it over 1 cup of the duck stock in a small mixing bowl ¿ being sure to dissolve all of it. If the stock is gelatinous heat it slightly to bring it to a more watery consistency. Once the gelatin is dissolved place the bowl over a pot with simmering water in it and heat the mixture until it becomes clear. Mix in the apple cider vinegar and salt, to taste. Refrigerate until needed.
• Note: Depending on the richness of the stock used, the vinegar to stock ratio may need to be adjusted. The important thing is to keep the liquid (vinegar and stock) to gelatin ratio the same as it is in this recipe.
• Heat the oven to 375 degrees F.
• Heat a nonstick saute pan over medium heat and lay in the duck breasts, skin side down. Reduce the heat to low once the fat starts to melt and cook the breast very slowly for about 30 minutes to render as much of the fat as possible. Increase the heat if needed so that the final product is a rendered duck breast with a golden brown skin side. Flip the breasts over in the pan and roast for 3 to 8 minutes (depending on the size of the breast) until medium rare. Let the breasts cool at room temperature and then refrigerate.
• Increase the oven to 400 degrees F. Peel the apples and slice them thin (about 1/8 inch) on a mandolin. Line 2 half-sheet pans with parchment paper. Toss the apple slices with oil and salt and pepper. Spread out on the sheet pans and roast until the apples are barely cooked through ¿ still slightly crispy on the inside. Let cool at room temperature.
• Cut the stems off the beet greens so that only leaves remain. Boil a small pot of salted water. Prepare an ice bath in a medium size bowl. Blanch the beet greens in the boiling water by submerging them completely for about 10 to 15 seconds. Spoon them out and plunge them in the ice bath. Set the greens out individually on paper towels to dry. Layer the towels several times if necessary.
• When the duck breasts have fully cooled slice them lengthwise into thin slices ¿ less than 1/8-inch thick. Soak the slices in the orange juice.
• Warm the aspic in the mixing bowl over simmering water.
• Line 2 small triangular terrine molds with plastic wrap. Layer beet greens over the plastic wrap to cover the inside of the terrine mold completely and leave overhang on the edges to fold over the top. Brush the greens liberally with aspic. Layer the sliced apples and brush liberally with aspic. Put down another layer of beet greens and brush with aspic. Set in a layer of sliced duck. Layer as much as needed so that the terrine molds are full. Be very liberal with the aspic. It is the glue that holds the terrine together. When the mold is full fold the plastic over the top and put on the lid ¿ pressing down to work out any air pockets. Use cans or anything else you have around the kitchen to put weight on the terrines while refrigerating.
• When the terrines are fully chilled remove them from the refrigerator. Turn them out onto a cutting board, using the plastic to pull it carefully from the mold without breaking them. Carefully slice each terrine into 8 portions. Lay them out on a sheet pan. Heat the remaining aspic (if any) and use it to glaze the faces of the terrine slices. Refrigerate until ready to serve. It's important to keep these cold until service, as they will become very difficult to plate when the aspic begins to warm.

Steps:

• Place the rabbit in a bowl. Combine one cup of the wine with the thyme, rosemary, one clove garlic, shallots, salt and pepper, pour over the rabbit and allow to marinate overnight.
• Preheat the oven to 350 degrees. Heat the olive oil in a heavy casserole. Cut one of the carrots into thick slices and stir in with the sliced onion. When the vegetables begin to color, stir in the remaining garlic. Drain the rabbit pieces and reserve the marinade. Pat the rabbit pieces dry on paper towels and add them to the casserole. Stir them around for a few minutes, then strain the marinade into the casserole. Add three tablespoons of the Cognac.
• Bring to a simmer, cover and place in the oven to braise for 1 hour 15 minutes, until the rabbit is tender. Allow to cool to room temperature in the casserole.
• Remove the meat from the bones, keeping it in chunks. Season with salt and pepper to taste, sprinkle with vinegar and toss with the tarragon leaves.
• Cut the remaining four carrots into quarters lengthwise, and then into 1-inch pieces. Place the carrots and pearl onions in a saucepan with the chicken stock and simmer about eight minutes, until just tender. Remove vegetables from the pan with a slotted spoon and mix gently with the rabbit. Reserve the stock, covered.
• Soften the gelatin in water, then dissolve in the hot reserved stock. Stir in the remaining white wine and Cognac. Taste for seasoning and add salt if necessary. Pour the sauce over the rabbit and vegetables, mix gently and then transfer to a 5- to 6-cup terrine or glass bowl. Refrigerate until set. Serve as a first course or luncheon dish with a small salad such as mache in vinaigrette dressing.

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Steps:

• Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
• Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
• Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
• Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
• Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
• Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

Steps:

• Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
• Let it sit for 5 minutes.
• Heat until the gelatin has melted.
• In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
• Chill until syrupy and almost settled.