Aspic For Pates Terrines Recipes

ASPIC FOR PATES & TERRINES

Aspic for Pates & Terrines image

The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed

Provided by Bergy

Categories Gelatin

Time 30m

Yield 3-4 cups aspic

Number Of Ingredients 3

Ingredients

4 cups beef broth or 4 cups chicken broth, canned or clarified
3 -4 tablespoons unflavored gelatin (for a really stiff aspic use 4 tbsp Gelatin)
1/2 cup dry white wine or 1/2 cup red wine

Steps:

Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
Let it sit for 5 minutes.
Heat until the gelatin has melted.
In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
Chill until syrupy and almost settled.

DUCK TERRINE WITH ASPIC

Duck Terrine with Aspic image

This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes easier. Try recipe#67693 for the aspic recipe Slice the terrine in 1/2" slices and serve as a first course to an elegant dinner, as a side dish on a buffet or as an appetizer

Provided by Bergy

Categories Duck

Time P1DT13h30m

Yield 1 quart terrine

Number Of Ingredients 14

Ingredients

5 lbs duck
1 duck liver
1/4 lb raw calf liver
3/4 lb ground veal
1/2 cup onion, finely chopped
1 teaspoon salt
fresh ground pepper
1/2 teaspoon ground allspice
1 teaspoon dried rosemary
1/4 cup port wine
2 tablespoons Grand Marnier
1 orange zest, of
3 slices unpeeled oranges
1 1/2 cups aspic (separate recipe)

Steps:

Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4" to 1/2" mince.
In a food processor roughly chop the duck liver, calf's liver and onion.
Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
Remove the duck from the terrine dish and wash it and dry well
Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.

Nutrition Facts : Calories 10012.9, Fat 923.9, SaturatedFat 312.1, Cholesterol 2608.2, Sodium 4192.1, Carbohydrate 22.4, Fiber 1.8, Sugar 8, Protein 358.4

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