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Terrine de canard (Duck Pate)©️ Nel Brouwer-van den Bergh

Terrine de Canard (Duck pate)

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Prep Time 14 hours
Cook Time 2 hours
Total Time 16 hours
Course Appetizer, Snack, starter
Cuisine French
Servings 20

Ingredients
  

For butchering the ducks and making the broth

  • 2 ducks (guts and feathers removed)
  • 3/4 gallon water
  • 1 tbsp salt
  • 2 bay leaves

Other ingredients

  • 5 oz (150 g) pork (back) fat
  • 1 lb (450 g) pork (collar and belly)
  • 12 oz (350 g) chicken liver
  • 3 oz (85 g) foie gras optional
  • 2 oz (55 g) duck fat
  • 5 oz (150 g) carrot
  • 1/2 brown onion
  • 3 sprigs of rosemary
  • 3 cloves of garlic
  • 3 sprigs of thyme
  • 2 tsp garam masala
  • 2 tbsp sea salt
  • 1 oz unsalted butter
  • 1 tbsp olive or vegetable oil
  • 3 bay leaves
  • 5-6 oz (170 g) duck broth (top layer)
  • 1/4 cup red port wine
  • 1/4 cup brandy
  • 20 oz (560 g) sliced (smoked) bacon

Instructions
 

How to butcher the ducks and making the broth

  • Rinse the ducks with cold water inside and out and let hang to dry for 10 minutes
  • Cut off and discard the heads
  • cut out the wings, the legs and the breasts. Reserve legs and breasts for another dish. They can be processed or frozen. The wings are for the broth
  • cut off the necks and remove the skin. Remove the skin from the back and tails. Reserve the skin for rendering duck fat
  • Add water, salt and bay leaves to a large pan. Add the necks, wings, feet and carcasses. Bring to a boil and slowly simmer for 2 hours
  • With a slotted spoon remove the bones and meat from the broth and scrape off and collect the meat. Be careful not to include small bones. Two ducks should generate 1 pound (450 g) of meat or more.

Preparing the force meat

  • Slice the pork meat, the pork fat in small (1/2 inch or smaller) pieces. The size depends on the meat mincer you are using.
  • Pan-fry the chicken livers in the vegetable oil at medium heat for several minutes, ensuring they get cooked on all sides. Do not overcook them. It is fine if they bleed still some blood when pressed. Let them cool down
  • Cut the onions and smother them at medium and later at low fire for about 15-20 minutes. Let cool down
  • peel the garlic and mince, also cut up the carrot in very fine parts
  • Then , except for the bacon, mix all the ingredients with a spoon together and let marinate overnight

Making the pate

  • The next day mince the mixture, first twice through the course grinder and once through the fine grinder. Then follow the instructions as described in the recipe "Pate de campagne".

Notes

Method: au bain marie
Food allergy & intolerance information: none
Keyword duck, duck pate, foie gras, terrine, terrine de canard