Terrine Of Duck
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
28
Spice
57
Sweetness
47
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Bloom the gelatin by sprinkling it over 1 cup of the duck stock in a small mixing bowl ¿ being sure to dissolve all of it
2
If the stock is gelatinous heat it slightly to bring it to a more watery consistency
3
Once the gelatin is dissolved place the bowl over a pot with simmering water in it and heat the mixture until it becomes clear
4
Mix in the apple cider vinegar and salt, to taste
5
Refrigerate until needed
6
Note: Depending on the richness of the stock used, the vinegar to stock ratio may need to be adjusted
7
The important thing is to keep the liquid (vinegar and stock) to gelatin ratio the same as it is in this recipe
8
Heat the oven to 375 degrees F
9
Heat a nonstick saute pan over medium heat and lay in the duck breasts, skin side down
10
Reduce the heat to low once the fat starts to melt and cook the breast very slowly for about 30 minutes to render as much of the fat as possible
11
Increase the heat if needed so that the final product is a rendered duck breast with a golden brown skin side
12
Flip the breasts over in the pan and roast for 3 to 8 minutes (depending on the size of the breast) until medium rare
13
Let the breasts cool at room temperature and then refrigerate
14
Increase the oven to 400 degrees F
15
Peel the apples and slice them thin (about 1/8 inch) on a mandolin
16
Line 2 half-sheet pans with parchment paper
17
Toss the apple slices with oil and salt and pepper
18
Spread out on the sheet pans and roast until the apples are barely cooked through ¿ still slightly crispy on the inside
19
Let cool at room temperature
20
Cut the stems off the beet greens so that only leaves remain
21
Boil a small pot of salted water
22
Prepare an ice bath in a medium size bowl
23
Blanch the beet greens in the boiling water by submerging them completely for about 10 to 15 seconds
24
Spoon them out and plunge them in the ice bath
25
Set the greens out individually on paper towels to dry
26
Layer the towels several times if necessary
27
When the duck breasts have fully cooled slice them lengthwise into thin slices ¿ less than 1/8-inch thick
28
Soak the slices in the orange juice
29
Warm the aspic in the mixing bowl over simmering water
30
Line 2 small triangular terrine molds with plastic wrap
31
Layer beet greens over the plastic wrap to cover the inside of the terrine mold completely and leave overhang on the edges to fold over the top
32
Brush the greens liberally with aspic
33
Layer the sliced apples and brush liberally with aspic
34
Put down another layer of beet greens and brush with aspic
35
Set in a layer of sliced duck
36
Layer as much as needed so that the terrine molds are full
37
Be very liberal with the aspic
38
It is the glue that holds the terrine together
39
When the mold is full fold the plastic over the top and put on the lid ¿ pressing down to work out any air pockets
40
Use cans or anything else you have around the kitchen to put weight on the terrines while refrigerating
41
When the terrines are fully chilled remove them from the refrigerator
42
Turn them out onto a cutting board, using the plastic to pull it carefully from the mold without breaking them
43
Carefully slice each terrine into 8 portions
44
Lay them out on a sheet pan
45
Heat the remaining aspic (if any) and use it to glaze the faces of the terrine slices
46
Refrigerate until ready to serve
47
It's important to keep these cold until service, as they will become very difficult to plate when the aspic begins to warm