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COUNTRY-STYLE DUCK TERRINE
Yield: 4 pounds

1/2 pound duck breast, large dice
salt to taste
pepper to taste
pinch curing salt
3 oz. brandy

4 oz. onion, diced
1/2 tbls. garlic, chopped
1 oz. butter
1 1/2 tbls. tarragon, chopped
1 1/2 tbls. parsley, chopped
1 1/2 tbls. basil, chopped
12 oz. fatback, cubed
8 oz. pork, cubed
1 pound duck leg, cubed
8 oz. duck livers or foie gras
1 1/2 tbls. salt
1 1/4 tsp. curing salt
1/2 tsp. pepper, freshly ground
1 egg
1/2 cup parsley, chopped
1/2 cup pistachios, peeled and chopped coarse

Season the duck breast with the salt, pepper, and curing salt;
marinate it in 3 oz. brandy and reserve it. Saute the onion and
garlic in the butter. Cool the mixture. Add the herbs and fatback,
then freeze the mixture until the fatback is very cold and slightly
firmed. Combine the fatback mixture with the pork, duck leg meat,
livers, remaining brandy, salt, curing salt, and pepper. Grind
the mixture, using a medium die. Combine 1/3 of the meat mixture
with the egg in a food processor. Process it to a smooth consistency.

Poach a test quenelle to check the seasonging and binding. Fold
in the parsley, pistachios, and marinated duck breast meat. Pack
the mixture into a terrine mold that has been coated with barding
fat or lined with plastic wrap.

Place the terrine in a 140oF bain-marie. Bake it in a 250oF oven
to an internal temperature of 140oF.

VARIATIONS:

RABBIT TERRINE: Add 5 mashed and minced juniper berries to the
herb mixture. Substitute rabbit leg for the duck. Substitute gin
for the brandy. Substitute a rabbit loin and 1 tbls. of butcher's
pepper for the garnish of diced duck breast.

ARTICHOKE TERRINE: Double the herb mixture. Substitute chicken
livers for the duck. Add an inlay of 10 cooked artichokes.
Substitute artichokes in a 1/2" dice for the duck breast garnish.

VENISON TERRINE: Add 5 mashed and minced juniper berries and the
blanched zes of 1 1/2 oranges to the herb mixture. Substitute
venison trim for the duck leg. Substitute chestnuts for pistachios.
Substitute venison loin for duck breast garnish. Add 1 cup of
chopped dried fruits.

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