Terrine De Caneton A Lancienne Recipes
TERRINE DE CANETON A L'ANCIENNE
"It is true, as has often been observed, that a terrine is nothing more than a meatloaf with a French accent," wrote Nancy Harmon Jenkins in 1987, part of a piece that brought this recipe to The Times. Terrine isn't a weeknight dish, but a true indulgence for a special occasion. Whether it's for a holiday or a dinner party, terrine is, in fact, fortunately a lot like meatloaf: It improves with age, so it's great the next day, tucked into a sandwich, or spread onto a baguette. Don't forget the cornichons, or, as Ms. Harmon suggests, the bread-and-butter pickles. They're a briny contrast to the terrine's creaminess.
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Bone duck, or have butcher do it, scraping away meat and ligaments. Save bones, liver and skin. Discard sinews. In workbowl of a food processor fitted with a metal blade, puree all fat and a 4-by-5-inch piece of skin. Set aside.
- Cut pork liver into small pieces. Process liver and duck meat briefly, using pulse button (you need not rinse bowl of food processor). Set aside.
- Crack duck bones into small pieces and brown lightly in bits of duck fat in a medium-size skillet. Drain off any fat. Add carrot, turnip, onion, tomato, 2 cups water and the herb bouquet, bring to a boil and skim carefully. Lower heat and reduce liquid to 2 tablespoons of duck glaze; this will take about 45 minutes. Scrape glaze into a small bowl to cool. Discard solids in skillet.
- Meanwhile, in a large bowl combine ground pork liver and duck meat, pureed skin and fat, 2 1/2 teaspoons salt, freshly ground pepper, eggs, cream, garlic, shallots, parsley, quatre epices and freshly ground white pepper. Blend well.
- Fold in reserved duck glaze. Pat mixture into a bowl and spread Armagnac on top. Let stand, uncovered, 2 to 3 hours at room temperature, or, covered, overnight in the refrigerator. (Mixture should come to room temperature before proceeding with next step.)
- Preheat oven to 300 degrees.
- Stir mixture to loosen. Pack into a 1 3/4-quart terrine or loaf pan. Smooth it down, cover with foil and set in a larger pan of hot water. Place on oven's middle shelf and bake 1 1/2 hours. Remove foil covering, lower oven temperature to 225 degrees and bake 1 hour longer.
- Remove terrine from oven and let cool 30 minutes. Cover with foil, a dish or flat board and, on top of this, a weight (a 2- or 3-pound can will do). Let cool. When completely cold, refrigerate. Remove weight the following day. Cover with melted butter or chicken fat to seal completely. Serve after 3 to 4 days. If well covered with fat, this will keep in refrigerator 2 weeks or more. Allow to come to room temperature before serving.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 34 grams, Carbohydrate 9 grams, Fat 61 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 23 grams, Sodium 617 milligrams, Sugar 3 grams, TransFat 0 grams
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