Orange flavored duck terrine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Duck meat |
| ½ | pounds | Chicken breast, 1\" strips |
| ½ | pounds | Pork cut into 1\" strips |
| ¾ | pounds | Bacon |
| 1 | Duck liver | |
| 2 | Minced green onions | |
| 1¼ | cup | Ornage juice |
| ⅔ | cup | Orange liqueur |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Green peppercorns |
| ⅓ | cup | Fine breadcrumbs |
| 3 | Beaten eggs | |
| 2 | cups | Finely chopped apricots |
| ½ | cup | Pistachio nuts (optional) |
Directions
Preheat oven to 350. Process duck, chicken & pork in processor until very smooth (process a little at a time). Process half the bacon & duck liver until smooth. In bowl, mix meat, green onions, orange juice, orange liqueur, salt, peppercorns, crumbs & eggs. Add apricots & nuts. Line loaf pan with bacon. Spoon in mixture. Place a piece of buttered wax paper on top. Bake in water bath for 1½ hours. Remove & allow to rest for 30 minutes. Weigh it down overnight. Chill 5 days. Unmold; remove bacon. Wipe away excess fat. Slice & serve.
File