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Duck and rosemary terrine recipe
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- Cuisine: French
- Prep Time: 45 min(s)
- Cook Time: 1 hr(s)
- Serves 6
In this audio segment, we meet Stéphane Langlois, owner of La Parisienne Pâtés, a French charcuterie in Carlton, north of Melbourne. At La Parisienne Pâtés you will find all the specialties of traditional French charcuterie including sausages, pâtés, terrines and pies. Stéphane Langlois shares with us his experience and gives us the recipe of one his most popular dishes, duck and rosemary terrine.
Ingredients
2 sheets gelatine3 sticks fresh rosemary
350g duck fillets
100g duck livers or chicken livers
350g pork mince
2 whole eggs
1 small onion, chopped
1 garlic clove, crushed
1 tsp mixed spices
160g table salt
1 tsp ground white pepper
½ bunch chopped parsley
2 tbsp brandy
2 tbsp gluten-free cornflour
Preparation
Dissolve the gelatine sheets into ½ cup of cold water.In a pot, boil ½ litre of water, adding in the gelatine water and rosemary. Boil for 10 minutes.
Chop the duck fillets and duck livers into small pieces.
In a bowl, mix the duck fillets and livers with the pork mince. Add the remaining ingredients and half (250ml) of the boiled gelatine rosemary water. Mix well.
Press the mixture into a greased terrine. Place the terrine in a large deep pan and fill with water (bain-marie).
Bake in the oven at 90°C for 1 hour.
Once cooked, remove from the oven and let it cool slightly.
Pour over the remaining gelatine mixture to cover (you may not need all 250ml). Rest overnight in the fridge.
Slice and serve with crusty bread and red wine.
If you enjoyed this Duck and rosemary terrine recipe then browse more French recipes, appetiser recipes, meat recipes, french radio recipes, baking recipes and our most popular hainanese chicken rice recipe.
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