Duck Breast Terrine Recipe

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside.

A terrine is essentially a firm pâté with something inside it. Either way, it is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It is as good as a sandwich filling as it is seared briefly and served by itself.

Terrines and pâtés last a while, too. Most will keep in the fridge for up to two weeks, which is good — this duck terrine is very rich, so a little goes a long way.

Duck Terrine (confit Duck Legs, Duck Breast Fillets Marinated In Armagnac, Foie Gras)

The general model for this duck terrine is my master game terrine recipe. That is a classic Christmastime terrine with lots of different game meats, often duck included, wrapped in bacon and slow poached in a

Is a hot water bath. You pack your duck terrine into a terrine mold, cover it, then put the mold into a larger pan that you’ve set in the oven. That pan has steamy hot water in it, and the level of that water should come up a little more than halfway up the sides of the terrine mold.

I have a nice Le Creuset terrine mold, and they’re wonderful, but you can use a bread pan if you are just starting out. If you go that route, I strongly advise you to fashion a piece of wood that fits into that pan snugly. You’ll use this piece of wood to compress the duck terrine after it’s cooked.

Pressed Duck Leg Terrine Recipe

So yeah, making a duck terrine is a bit of a project. It takes a couple hours to make one, a couple hours to cook, then you compress it and refrigerate it overnight. Then you serve. But as I mentioned above, they keep for a couple weeks in the fridge — and you can wrap them and freeze them.

For hunters, this is what you want to do with lots of skinless “off” ducks and geese, like spoonies, snow geese, Canada geese and sea ducks. For non-hunters, you can find duck breasts in many supermarkets and almost all butcher shops.

If this interests you, I have tons of recipes for pâtés, rillettes and similar charcuterie projects using pork and game on this page. A favorite one I like to serve alongside of this duck terrine is a more rustic duck or goose rillettes.

Easy Duck Breast Recipes

You need a meat grinder (or have your butcher grind your ducks for you) and a food processor to make a terrine.

Calories: 340 kcal | Carbohydrates: 4 g | Protein: 12 g | Fat: 28 g | Saturated Fat: 11 g | Cholesterol: 68 mg | Sodium: 932 mg | Potassium: 197 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 38 IU | Vitamin C: 4 mg | Calcium: 25 mg | Iron: 3 mg

Cumberland sausage is a classic English fresh sausage flavored simply with mace, sage and pepper. Normally pork, you can use other meats, too.

Duck And Wild Mushroom Terrine

A fish sausage recipe that isn’t fishy and tastes great grilled or seared. Homemade fish sausage isn’t hard to make and will work with most fish.

How to make Spanish fuet sausage at home. Fuet is a long, thin salami-style sausage lightly seasoned with garlic, white pepper and wine.

How to make hand-raised pies with game. This one is a huntsman’s pie, an English classic hand pie made with a hot water crust.

Duck Terrine With Apple, Apricot And Brandy

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

©2024 Hunter Angler Gardener Cook. All rights reserved. As an Amazon Associate I earn from qualifying purchases. Privacy Policy • Powered by CultivateWP.

You need a meat grinder (or have your butcher grind your ducks for you) and a food processor to make a terrine.

Calories: 340 kcal | Carbohydrates: 4 g | Protein: 12 g | Fat: 28 g | Saturated Fat: 11 g | Cholesterol: 68 mg | Sodium: 932 mg | Potassium: 197 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 38 IU | Vitamin C: 4 mg | Calcium: 25 mg | Iron: 3 mg

Cumberland sausage is a classic English fresh sausage flavored simply with mace, sage and pepper. Normally pork, you can use other meats, too.

Duck And Wild Mushroom Terrine

A fish sausage recipe that isn’t fishy and tastes great grilled or seared. Homemade fish sausage isn’t hard to make and will work with most fish.

How to make Spanish fuet sausage at home. Fuet is a long, thin salami-style sausage lightly seasoned with garlic, white pepper and wine.

How to make hand-raised pies with game. This one is a huntsman’s pie, an English classic hand pie made with a hot water crust.

Duck Terrine With Apple, Apricot And Brandy

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

©2024 Hunter Angler Gardener Cook. All rights reserved. As an Amazon Associate I earn from qualifying purchases. Privacy Policy • Powered by CultivateWP.