Duck and prune terrine

Yield: 6 Servings

Measure Ingredient
6 \N Magret of duck; (3 double breasts)
½ pounds Pork butt; in 1/2\" pieces
4 tablespoons Duck fat
1 \N Turnip; in 1/4\" dice
8 \N Shallots; roughly chopped
1 \N Carrot; in 1/4\" dice
10 \N Prunes; soaked 4 hours in:
8 tablespoons Armagnac
5 \N Eggs
¼ cup Heavy cream
½ teaspoon Ground cinnamon
\N \N Salt and pepper

Preheat oven to 325 degrees F.

Remove fat from magret, chop into ¼ inch dice and set aside. Hand cut magret meat into 1 inch cubes and place in food processor with pork butt.

Grind until rough, barely pulsing to bind.

In a 12 to 14 inch saute pan, heat duck fat until smoking. Add turnip, shallots and carrot and saute until deep golden brown, about 10 to 12 minutes. Add prunes and Armagnac and cook until liquid is reduced to 4 tablespoons. Remove from heat and cool. In a mixing bowl, stir together duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly ground. Spoon firmly into a 2 quart terrine mold or loaf pan and pack in.

Cover with foil and place in roasting pan. Fill roasting pan half full with cold water, place in oven and bake 13/4 hours. Remove and cool. Place 2 soup cans lengthwise over the terrine and refrigerate overnight. Serve cool with frisee salad and cornichons.

Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A22 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 15, 1998

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