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Duck and Prune Terrine

6 Magret of duck; (3 double breasts)
1/2 lb Pork butt; in 1/2" pieces
4 tb Duck fat
1 Turnip; in 1/4" dice
8 Shallots; roughly chopped
1 Carrot; in 1/4" dice
10 Prunes; soaked 4 hours in: 8 tb Armagnac
5 Eggs
1/4 c Heavy cream
1/2 ts Ground cinnamon
Salt and pepper


Preheat oven to 325 degrees F.


Remove fat from magret, chop into 1/4 inch dice and set aside. Hand cut magret meat into 1 inch cubes and place in food processor with pork butt. Grind until rough, barely pulsing to bind.


In a 12 to 14 inch saute pan, heat duck fat until smoking. Add turnip, shallots and carrot and saute until deep golden brown, about 10 to 12 minutes. Add prunes and Armagnac and cook until liquid is reduced to 4 tablespoons. Remove from heat and cool. In a mixing bowl, stir together duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly ground. Spoon firmly into a 2 quart terrine mold or loaf pan and pack in. Cover with foil and place in roasting pan. Fill roasting pan half full with cold water, place in oven and bake 13/4 hours. Remove and cool. Place 2 soup cans lengthwise over the terrine and refrigerate overnight. Serve cool with frisee salad and cornichons.


Yield: 6 servings


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