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LOCATION: Recipes >> Poultry >> This recipe comes from THE NEW PROFESSIONAL CHEF (5th Edition), by The

Print this Recipe    This recipe comes from THE NEW PROFESSIONAL CHEF (5th Edition), by The

Culinary Institute of America, Linda Glick Conway, Editor, Van Nostrand
Reinhold, New York 1991 - ISBN 0-442-21982-2, pp 698-699.


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.


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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