This Wild Duck Liver Terrine Recipe is delicious and can serve up to 30 guests, making it the perfect appetizer for your next dinner party
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
- 1 pound fresh pork shoulder, cubed
- 1 pound fresh pork belly, cubed
- 1 ¾ pounds wild duck (or gooose) livers, trimmed
- 3 tablespoons minced onions
- 6 tablespoons oil
- ½ teaspoon homemade pÃ¢té spices (or substitute with a combination of cinnamon, nutmeg and cloves equal to ½ teaspoon)
- 1 ¼ tablespoons salt
- 2 tablespoons heavy cream
- ½ tablespoon freshly ground black pepper
- 2 tablespoons cognac or brandy
- ½ cup Madeira wine
- 2 whole eggs, beaten
- ½ teaspoon gelatin
- 1 teaspoon minced garlic
- 1 pound thinly sliced bacon (to line mold)
1. In a large skillet, sauté pork shoulder, pork belly, wild duck livers and onions in oil over high heat until lightly browned. This will have to be done in three batches (use 2 tablespoons of oil and 1 tablespoon of onions for each batch).
2. Allow meat to cool, then coarsely grind all sautéed meat using a coarse disc or food processor.
3. Place meat in a large mixing bowl and blend in all other ingredients. Mix thoroughly and test for seasoning by making a small patty and cooking it in butter or oil over a low flame. Allow meat to cool, taste and adjust seasonings if necessary.
4. Preheat oven to 375 degrees.
5. Line a 12-cup terrine mold with thinly sliced bacon. Cover the bottom first and then press bacon onto the sides and ends, cutting pieces to fit. Fill three-quarters of the terrine with the liver mixture and cover with the bacon.
6. Pour approximately 1-inch of water into a roasting pan and set it on the stove over high heat. Place the terrine into the pan and bring water to a boil. Transfer roasting pan to oven and cook terrine for 1 ½ hours. The water should just simmer; check the level after 45 minutes and add more boiling water if necessary. The liver pÃ¢té is cooked when a meat thermometer registers 160 degrees.
7. Remove terrine from oven and water bath. The terrine should be weighted in order to keep the loaf compact and to facilitate slicing. Cover the terrine with foil and place a board, cut to fit, inside the rim of the mold. Two 10- or 15-ounce cans will serve as weights. Cool for 2 to 3 hours, then refrigerate.
8. Allow terrine to rest in refrigerator for 24 hours before serving. Remember when adjusting the pÃ¢té seasoning, the mixture must taste somewhat over-seasoned as the pÃ¢tés are served cold.
About the Author:
Chef Jacques is a hunter, wild game culinary expert and frequent "Today Show" guest. For more on his books, classes and renowned restaurants, L'Auberge Chez Francois and Jacques' Brasserie, visit here.