Terrine De Caneton A Lancienne Recipes

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:

• Make duck:
• Prepare ducks for roasting. Place in pan with carrots, onions, a little thyme, and a bay leaf. Roast at 325°F. for 50 minutes to one hour, so the meat still shows a little blood when pricked with a toothpick and skewer. Remove and keep hot. Place roasting pan on heat and cook for a few minutes. Skim off excess fat and rinse pan with white wine and consommé. Cook for 5 minutes. Stain mixture through a fine sieve. Melt 2 tablespoons sugar in a heavy pan over low heat and just as it begins to carmelize, add vinegar and fruit juices. Add strained pan juices. Bring to a boil. Skim off excess fat. Mix flour with a little water and blend with sauce; cook until thickened to a syrupy consistency. Correct seasoning. Add Kitchen Bouquet to give rich color. Carve meat of one duck and arrange slices overlapping on top of second duck. Garnish with sections of orange. Add liqueur, 1/4 cup sugar, and cognac to sauce and carefully pour sauce over and around duck. Garnish the platter with potatoes. Serve peas separately.
• Make potatoes:
• Cook potatoes in boiling, salted water until tender. Drain and peel. Put through food mill or ricer. Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition. Flavor with finely grated orange peel. Roll into long cork shapes, dip in flour, beaten egg, and fine bread crumbs and quickly deep fry in hot fat until golden brown.
• With this, drink a light Bordeaux.

Steps:

• Bone duck, or have butcher do it, scraping away meat and ligaments. Save bones, liver and skin. Discard sinews. In workbowl of a food processor fitted with a metal blade, puree all fat and a 4-by-5-inch piece of skin. Set aside.
• Cut pork liver into small pieces. Process liver and duck meat briefly, using pulse button (you need not rinse bowl of food processor). Set aside.
• Crack duck bones into small pieces and brown lightly in bits of duck fat in a medium-size skillet. Drain off any fat. Add carrot, turnip, onion, tomato, 2 cups water and the herb bouquet, bring to a boil and skim carefully. Lower heat and reduce liquid to 2 tablespoons of duck glaze; this will take about 45 minutes. Scrape glaze into a small bowl to cool. Discard solids in skillet.
• Meanwhile, in a large bowl combine ground pork liver and duck meat, pureed skin and fat, 2 1/2 teaspoons salt, freshly ground pepper, eggs, cream, garlic, shallots, parsley, quatre epices and freshly ground white pepper. Blend well.
• Fold in reserved duck glaze. Pat mixture into a bowl and spread Armagnac on top. Let stand, uncovered, 2 to 3 hours at room temperature, or, covered, overnight in the refrigerator. (Mixture should come to room temperature before proceeding with next step.)
• Preheat oven to 300 degrees.
• Stir mixture to loosen. Pack into a 1 3/4-quart terrine or loaf pan. Smooth it down, cover with foil and set in a larger pan of hot water. Place on oven's middle shelf and bake 1 1/2 hours. Remove foil covering, lower oven temperature to 225 degrees and bake 1 hour longer.
• Remove terrine from oven and let cool 30 minutes. Cover with foil, a dish or flat board and, on top of this, a weight (a 2- or 3-pound can will do). Let cool. When completely cold, refrigerate. Remove weight the following day. Cover with melted butter or chicken fat to seal completely. Serve after 3 to 4 days. If well covered with fat, this will keep in refrigerator 2 weeks or more. Allow to come to room temperature before serving.