Duck Terrine
Recipe courtesy of Clinton Stanton, Executive Chef, Toledo Country Club
Ingredients
- Ingredients for the Spiced Pear Chutney:
- pears - 6 ea., whole, peeled, cored and chopped
- nutmeg - 1 tsp.
- star anise - 1 tsp., ground
- cinnamon stick - 1 ea.
- shallot - 1 ea., minced
- garlic - 2 cloves, minced
- raisins - 1/2 cup
- dark brown sugar - 1/2 cup
- apple cider - 2 cups
- Ingredients for the Clove Tuile:
- water - 2/3 cup
- flour - 1/3 cup
- olive oil - 1 Tbsp.
- cloves - 1/4 tsp., ground
- allspice - 1/4 tsp., ground
- Ingredients for the Terrine of Duck, Pistachio and Cherries:
- duck - 2 lbs., (Chef's note: Ground breast and thigh meat is best.)
- pork fat back - 1/2 lb., ground
- salt - 1 Tbsp.
- white pepper - 1 tsp.
- pink curing salt - 1/4 tsp.
- sage - 2 Tbsps., chopped
- nutmeg - 1 tsp.
- chives - 1 Tbsp, thinly sliced
- smoked ham - 8 ozs., thinly sliced
- pistachios - 3 ozs., shelled and roasted
- ham - 2 ozs., small diced
- cherries - 3 ozs., dried
Instructions
Procedure for Spiced Pear Chutney:
- Combine all ingredients in small stock pot. Keep at a simmer for 40 minutes until pears are soft. Remove from heat and let cool.
- Strain off some of the liquid.
- Purée the pear mixture until smooth consistency. If you need to add more of the liquid, now is time to do it.
(Chef's note: Can be made 3 to 4 days ahead of time.)
Procedure for Clove Tuile:
- Mix all ingredients in blender until smooth. This makes it easy to use.
- Let cool in fridge for a few hours.
- Spread in garland mold only getting batter in grooves. Wipe the top of mold clean with spatula.
- Bake in oven at 350°F for about 10 minutes. Pull tuile out. While still warm, use scissors to cut tuile to desired arch shape.
(Chef's note: Can be made 2 days ahead of time and stored in an airtight container.)
Procedure for Terrine of Duck, Pistachio and Cherries:
- Fold all ingredients in together (except thinly sliced ham). Make sure everything is very cold. You can let this mixture sit for a few hours for flavors to develop.
- Line the terrine pan with plastic wrap as tight as you can get it with an overhang on edges. Then line the interior of the terrine mold with the thinly sliced ham with a slight overlap on each piece. Also, the ham should be hanging over the outside edge to fold over at end.
- Once terrine pan is lined fully with ham, add the duck mixture. Press down tightly and drop terrine pan on table multiple times to let any air bubbles escape. Fold the ham over the duck mixture to completely encase and then the plastic wrap on top of the ham. Then put the terrine lid on.
- Place terrine mold in water bath 3/4 up the side of terrine pan.
- Cook on low fan at 300°F for approximately 55 minutes until internal temp reaches 165°F.
- Let it cool for about 30 minutes, then take the lid off and place wrapped weights on top of the terrine to help ensure it keeps its form.
- The next day, you can take the weights off. Flip the terrine out of the mold, unwrap, and slice to desired thickness.
To Assemble:
- Place chilled pear chutney in center of plate.
- Place duck terrine standing up in center.
- Place the clove tuile arch on top of terrine.
- Garnish with sorrel leaf and brandied cherry.
