Duck Terrine

Summary

Prep Time	45 mins
Cook Time	1 hr 30 mins
Total Time	8 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

For the dough:

For the marinade:

For the jelly:

150 ml port wine
150 ml broth
4 gelatin powder

Instructions

For the dough, put the butter and flour in a bowl, pick the butter with your hands and mix with the flour. The dough shouldn`t become a lump, but stay powdery. Add salt, rosemary, thyme and garlic granules and mix well. Add 6 - 8 tablespoons of water and work everything into a firm dough.
Wrap the dough with cling film and place in the refrigerator for 2 hours. You can also keep it there for 2-3 days.
Remove the fat from the duck breast, clean with water and pat dry. Clean the pork tenderloin in the same way.
For the marinade, mix the port wine with the spices.
Leave the duck breast whole, cut the pork tenderloin into small pieces and roughly dice the bacon. Put everything in the marinade and let it steep for 3 - 5 hours.
Pour away the stock from the marinade and remove the juniper berries and allspice grains. Leave the other spices on the meat. Put the duck breast aside.
Soak the bun in the milk. Mix the pork fillet, bacon, egg, soaked roll, apricots, pistachio kernels and anchovy fillets and turn them together through a meat grinder or use the food processor to make a meat loaf.
Roughly dice the duck breast, mix into the meat roast and knead everything well. The dough should not be too moist, but also not too dry, otherwise it will be too compact afterwards. If it is too dry, mix in a little port wine and if it is too wet, add some breadcrumbs or fine oat flakes.
Take the dough out of the refrigerator and roll it out completely to a thickness of approx. 3 - 5 mm. Press the shape into the dough as a pattern for all 6 sides.
Grease a cake box pan. Put in the dough, add the meat mixture and press down a little, but not too hard. Put the pastry lid on and press the edge shut with your hands. It should look tightly closed. If there is still dough left over, you can place small braids, twisted gussets, leaves or other shapes on the dough.
Cut small circles into the lid on the right and left. Roll aluminum foil or baking paper into two chimneys and use a spoon to push one chimney through each of the small circles.
Bake the terrine in the oven at 180 degrees top / bottom heat for 90 minutes.
At the end of the cooking time, allow the gelatine to swell according to the instructions on the packet. Mix the port wine with the broth, warm it up slightly and dissolve the gelatin in it.
Take the terrine out of the oven. Important: do not fall! Using a funnel or a very steady hand, slowly pour the gelatin liquid into the two chimneys. If everything doesn`t fit in, that`s not a problem. A terrine always takes as much liquid as jelly as it needs.
Now let the terrine cool down in the mold. Carefully take out later and serve on a nice platter with crème fraîche, aioli, etc.
An absolute highlight at the buffet.
The terrine can be stored in the refrigerator for several days, which usually makes it taste even better than what it is fresh.

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