Duck terrine

Ingredients for 8 servings:

• 400 g duck breast
• 250 g pork fillet(s)
• 100 g bacon
• 1 roll from the day before
• 100 ml milk
• 1 egg(s)
• 3 anchovy fillets
• 6 soft apricots
• 100 g pistachio kernels
• possibly port wine
• possibly breadcrumbs or oat flakes
• Fat for the mold
• 250 g butter
• 500 g flour, fine
• n. B. Water, approx. 6 – 8 tbsp
• 2 tsp salt
• 2 tsp rosemary
• 2 tsp thyme
• 2 tsp garlic granules
• 150 ml port wine
• 2 tsp rosemary
• 2 tsp thyme
• 2 tsp garlic granules
• 2 tsp juniper berries
• 2 tsp allspice berries
• 150 ml port wine
• 150 ml broth
• 4 gelatin powder

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 8 hours 15 minutes

a highlight at the buffet

For the dough, put the butter and flour in a bowl, break up the butter with your hands, and mix it with the flour. The dough should remain powdery, not lumpy. Add the salt, rosemary, thyme, and garlic granules and mix well. Add 6-8 tablespoons of water and knead everything into a firm dough. Wrap the dough in cling film and place it in the refrigerator for 2 hours. It can also be stored there for 2-3 days. Trim the fat from the duck breast, clean it with water, and pat it dry. Do the same with the pork fillet. For the marinade, mix the port wine with the spices. Leave the duck breast whole, cut the pork fillet into small pieces, and roughly dice the bacon. Add everything to the marinade and let it sit for 3-5 hours. Discard the liquid from the marinade and discard the juniper berries and allspice berries. Leave the other spices on the meat. Set the duck breast aside. Soak the bread roll in the milk. Combine the pork fillet, bacon, egg, soaked bread roll, apricots, pistachio kernels, and anchovy fillets, then mince or process in a food processor to make a meat mixture. Roughly dice the duck breast, stir into the meat mixture, and knead everything well. The dough should not be too moist, but not too dry, or it will be too compact. If it’s too dry, add a little port wine; if it’s too wet, add some breadcrumbs or finely rolled oats. Remove the dough from the refrigerator and roll it out completely to a thickness of about 3-5 mm. Press the shape into the dough as a pattern for all 6 sides. Grease a cake tin. Place the dough in the pan, add the meat mixture, and press down lightly, but not too firmly. Place the dough lid on top and press the edges shut with your hands. It should look tightly sealed. If there’s any leftover dough, you can place small braids, twisted wedges, leaves, or other shapes on the dough. Cut small circles into the lid on the right and left. Roll aluminum foil or baking paper into two chimneys and use a spoon to press a chimney through each of the small circles. Bake the terrine in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 90 minutes. At the end of the cooking time, let the gelatine swell according to the package instructions. Mix the port wine with the broth, warm gently, and dissolve the gelatin in it. Remove the terrine from the oven. Important: do not tip it over! Using a funnel or a very steady hand, slowly pour the gelatine liquid into the two chimneys. If it doesn’t all fit, don’t worry. A terrine always uses as much liquid as it needs to become jelly. Now let the terrine cool in the dish. Later, carefully remove it and arrange it on a beautiful serving platter with crème fraîche, aioli, etc. An absolute highlight at the buffet. The terrine can be kept in the refrigerator for several days; it usually tastes even better this way than when eaten fresh.