Duck Terrine
Description
Murray and I travelled to Alsace with our wine-making friends, the Didsburys from Brick Bay Vineyard, to taste the specialty wine of the region. The best wines were divine, silky and smooth, and the hospitality was superb. The food was also fantastic and every restaurant we visited in Alsace offered foie gras in some form. The very best was at the Auberge de L ‘Ill where we spent an idyllic afternoon enjoying Michelin three-star food. Foie gras is the very fatty liver of specially reared, force-fed ducks or geese and, is a sublime treat.
As it is not possible to buy fresh foie gras in New Zealand, when I returned home I tried to capture a little of what we’d tasted and prepared this Alsatian-style terrine with fresh duck livers and duck meat. Serve a generous slice as an entrée with fresh bread, chutney and, for an authentic French touch, fresh cold butter.
Makes about 12 good slices.
Method
Taking a small, sharp knife, cut all the fat and meat from the duck. Discard the fat (or render it down for another use) and cut the meat into strips. Place the duck bones in a saucepan with the onion, carrot and herbs and cover with water. Bring to a simmer and allow to reduce until a scant half cup of stock remains. Strain and reserve.
Place the strips of duck meat in a small bowl and add the olive oil, cognac, salt and pepper, and refrigerate until needed. Meanwhile, put the mince, pistachios, nutmeg, breadcrumbs, egg, garlic and plenty of salt and pepper in a larger bowl and mix really well, incorporating the reserved stock.
Preheat the oven to 180°C. Line a 20cm by 10cm by 8cm terrine with overlapping strips of bacon. Put half the pork mince mixture into the dish with some of the strips of duck meat. Down the centre place the duck livers, seasoned well with salt and pepper. Pile the rest of the pork mince mixture and duck meat strips on top of the livers and pat down well, to ensure there are no air pockets. Fold any overhanging bacon strips over the top and cover tightly with foil.
Place the terrine in a bain-marie (a pan of hot water that comes two thirds of the way up the sides of the terrine). Cook in the oven for about an hour. To test the terrine is cooked, insert a skewer into the meat. The juices should be clear.
Take the terrine from the oven and cut a piece of cardboard to fit the top. Weigh this down with a brick or some cans and allow to cool. The terrine will develop more flavour if left for a day or two in the refrigerator. Serve with crusty white bread, some onion jam or chutney and butter.
Makes about 12 good slices