Duck Terrine and Butternut Squash Silken
Print

Duck Terrine and Butternut Squash Silken

By April 13, 2023

Recipe courtesy of Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club (Savannah, Ga.)

Ingredients

Instructions

Procedure for the Terrine:

  1. Combine the juniper and kirsch and let stand overnight.
  2. Vacuum-seal the duck meat mixture from step 1. Let this mixture marinate under refrigeration for 12-24. hours. Remove from marinade and pat dry. Ensure all whole juniper berries are discarded.
  3. Place grinder attachments into freezer.
  4. Mix duck meat and fatback together. Run through a large die grinder, then twice through a fine die grinder. Be sure to grind into a bowl over ice.
  5. Place duck forcemeat into a robot coupe with egg whites, yolks, and 1/2 of the kosher salt. Process until smooth. Scrape the side of the Robot Coupe down. Process again and steam in the heavy cream. Remove mixture from Robot Coupe and place in a bowl oven an ice bath. Tamis mixture if desired.
  6. Fold in prosciutto, pistachios, cherries, sage, white pepper and remainder of the salt. Place mixture into a pastry bag. reserve over an ice bath or in the cooler.
  7. Moisten the inside of 1.5-quart triangular terrine mold with cold water, pour out excess water (this will allow the plastic wrap to stick to the terrine mold), line the terrine mold with plastic wrap. Ensure to leave plenty of excess so you can fold over the plastic to cover the top of the mold.
  8. Carefully lay blanched sheets of leeks into the terrine mold (leave enough excess to cover the top of the mold with). Very lightly dust with gelatin, pipe duck forcemeat into the bottom third of the triangle mold. Neatly lay in duck breast batonnets (this is the center garnish). Pipe more duck forcemeat on top of the breast, enough to fill the terrine to almost the top. Carefully sprinkle the top of the force with gelatin, fold over the leeks to "seal the mold." Finally, layer over the excess plastic wrap ensuring a proper seal.
  9. Place mold on a flat sheet tray. Cover with a level wight.
  10. Place into combi oven on steam/low fan set to 170°F.
  11. Oven-poach to an internal temperature of 150°F.
  12. Remove from oven and place into a cooler with weight on top for 24 hours. Remove from terrine mold, rewrap with fresh plastic wrap, slice and serve at once.

Procedure for the Butternut Squash Silken:

  1. Melt 1/2 lb. of butter in an appropriately sized sauce pot, add butternut, ginger and cinnamon stick. Cover and cook over very low heat until the squash in fork tender+, remove cinnamon stick and discard.
  2. Place cooked squash into a high-powered food processor, purée and add whole butter and adjust with the melted butter from the cooking process.
  3. Adjust seasoning and finish with Minus 8 Ice Wine Vinegar.
  4. Rapidly cool. Once cooled, place into a squeeze bottle.
  5. Serve at once.

Procedure for Apricot Jam:

  1. In a non-reactive sauce pot combine sugar, small/medium-diced apricots, lemon juice and water. Bring to a boil, then reduce heat to medium.
  2. Stir occasionally, bring to a candy stage state (220°F).
  3. Once candy stage is reached remove from heat and add in bruinose of apricots and kirsch.
  4. Cool the jam. Serve at once.
Allergens

Allergens

,

Add to Favorites
By With 0 comments