Duck terrine with pepper

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Duck terrine with pepper
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Duck terrine with pepper

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FrenchDifficulty: Difficult
Rations

8

rations
Preparation time

1

hour 
Cooking time

1

hour 
Calories

1073,77

kcal/ration
Resting time

2

hours 
Maceration time

180

minutes
Cooling time

120

minutes
Total time

9

hours 

Embark on a culinary journey of elegance and sophistication with our Peppered Duck Terrine recipe, a gastronomic delight that promises to transform your table into a celebration of intense flavors and seductive textures. The careful selection of ingredients, from boneless duck to liver to bacon and ham, are masterfully interwoven with shallots, celery, and a harmonious blend of herbs and spices, culminating in a centerpiece that captures the essence of refined cuisine.

The preparation, although meticulous, will guide you through the marinade, the marinade and the bain-marie cooking, ensuring that moment of triumph when the terrine reveals itself in its fullness, exquisitely balanced and brimming with that green pepper flavor that seduces the palate. Complete this culinary experience by listening to our select playlist, designed to inspire you and accompany you at every step, immersing you in an atmosphere that enhances the pleasure of cooking. Dare to create this masterpiece that not only satisfies the appetite, but also delights the senses, making you travel through flavors and melodies.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 kg Boneless duck

  • 1 Duck liver

  • 500 gr Bacon

  • 100 gr York Ham

  • 2 Shallots

  • 1 Celery stick

  • 1 Onion

  • 1 Parsley branch

  • 1 c.c. cuacharadita coffee thyme

  • 1 Laurel leaf

  • 1 c.s. Green pepper

  • 10 cl Sherry wine

  • 3 c.s. Liquid cream

  • 15 gr Butter

  • Salt

Pasos

  • Marinating and marinating the duck:
  • Cut the boneless duck into thick pieces and set the whole breast fillet aside.
  • Place the duck in a deep bowl like a platter, season with salt, thyme, and bathe it with the sherry wine. Marinate for three hours.
  • Preparation of ingredients:
  • Soak the duck breast in cold water.
  • Peel and cut the onion into quarters. Peel and finely chop the shallots and parsley (brunoise).
  • Remove the hard skin from the bacon and cut it into thick cubes (parmentier) and reserve some thin slices for later. Cut the ham into small pieces (fruit salad).
  • Breast processing:
  • Drain the duck breast well from the marinade and cut it into strips (julienne).
  • Cooking the liver:
  • In a frying pan with hot butter, fry the duck liver until golden brown.
  • Preparation of the terrine filling:
  • In the maceration wine (previously used for the duck), add the pieces of bacon, duck, quartered onion, shallots, parsley, season with more pepper and salt. Add the beaten egg with the cream and mix well.
  • Assembly of the terrine:
  • Cover the bottom of a terrine with very thin strips of bacon. Place the bay leaf in the center.
  • Fill the terrine alternating with strips of breast, pieces of ham, and placing the liver in the center. Finish with a layer of the prepared filling.
  • Cover the entire mixture with the remaining bacon strips. Cover the terrine.
  • Cooking:
  • Bake in a bain-marie in a preheated oven at 210°C for one hour.
  • Cooling:
  • Remove from the oven, uncover and place a weight on the terrine to press it while it cools.
  • Once cold, refrigerate until ready to serve.

Notas

  • For this dish, it is essential to select a good quality duck. The duck fat will contribute significantly to the juiciness and flavor of the terrine. Do not hesitate to consult your trusted supplier as to which would be the best option.
  • Duck liver should be handled with care. To avoid falling apart or overcooking, fry it just until it is sealed on the outside but still slightly pink on the inside. This will ensure a creamy texture and intense flavor in the center of our terrine.
  • To give the terrine even more depth of flavor, you might consider adding a small amount of brandy or cognac along with the sherry wine in the marinade. This will bring complex and sophisticated notes that will complement the duck beautifully.
  • When assembling the terrine, proceed with delicacy to ensure well-defined layers and even distribution of the ingredients. This will not only affect the presentation, but also the experience in each bite, where the flavors and textures will complement each other evenly.
  • Once cooked and cooled, it is crucial to give the terrine enough time to rest in the refrigerator, ideally overnight. This will allow the flavors to consolidate and the gelatin that forms naturally during cooking to set properly, making it easier to cut the terrine. Serve thinly sliced with toasted country bread, a lightly dressed salad of greens, and possibly a reduction of the cooking liquid intensified with a little red fruit jam to balance the flavors.
    • >
  • In addition to the bread and salad, consider offering a fruit chutney or compote with a tangy touch, such as cherry or cranberry, that complements and cuts through the richness of the terrine, beautifully balancing the dish.

Información nutricional (por ración)*

  • Serving Size: 325.3g
  • Total number of serves: 8
  • Calories: 1073.77kcal
  • Fat: 66.49g
  • Saturated Fat: 19.24g
  • Cholesterol: 244.59mg
  • Sodium: 1867.36mg
  • Potassium: 469.89mg
  • Carbohydrates: 24.05g
  • Fiber: 0.34g
  • Sugar: 12.43g
  • Protein: 64.11g
  • Vitamin A: 206IU
  • Vitamin C: 13.30mg
  • Calcium: 13.9mg
  • Iron: 10.54mg
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Key points of the recipe

  1. Precise maceration and marinating: Do not omit the process of marinating the duck with wine, thyme and salt for three hours. This step is crucial to infuse the duck with complex flavors and ensure a tender texture.
  2. Construction and assembly of the terrine: Pay special attention when arranging the layers inside the terrine, especially when covering the bottom with thin bacon and properly distributing the strips of breast, ham and liver in the center. This will ensure a balanced flavor and a visually appealing presentation.
  3. Bain-marie cooking and cooling: Cooking the terrine in a bain-marie at 210 degrees for one hour is key to even cooking. Afterwards, the cooling process with weight on top and resting in the refrigerator is essential to consolidate the shape and flavors of the terrine.

Pairing with wine

For the peppered duck terrine, a dish rich in flavors and textures, where duck and duck liver are the protagonists together with the distinctive flavor of the sherry wine used in the marinade, we required a wine that is able to complement and harmoniously contrast these components.

In this case, an excellent choice would be a medium-bodied red wine, preferably with some aging so that its tannins are softened and it can offer spicy notes that complement the green pepper and umami flavors of the duck and bacon.

An ideal choice would be a medium-bodied Pinot Noir from a cooler region such as Burgundy in France or some areas of California or Oregon. These wines provide a natural acidity that helps cut the fat in the duck and liver, while their notes of ripe red fruits, damp earth and spices complement the complexity of the dish without overwhelming it.

It is essential to avoid wines that are too young or with a high tannin load, as they could overshadow the delicate flavor of the duck and liver, and their powerful structure could be too overwhelming in contrast to the subtlety of the ingredients. White wines are not recommended in this case either, as they generally lack the body and complexity necessary to harmonize with the rich flavor profile of the terrine.

In addition, it would be wise to avoid wines with a marked sweetness, such as young reds or some sweeter varietals, as this can conflict with the green pepper and the earthier flavors of the terrine, creating an imbalance on the palate.

In short, a medium-bodied Pinot Noir with some aging would be the perfect complement to a pepper duck terrine, balancing the richness of the dish with its elegant structure, acidity and spicy notes.

Beer pairing

Duck terrine with pepper is a dish that stands out for its richness of flavors and textures, integrating the softness of duck and liver with the spicy touch of green pepper and the aromatic character of sherry wine. To pair this type of dish, it is ideal to choose beers that complement and highlight these characteristics without overwhelming them. Ideally, opt for a beer that offers a good balance between malty sweetness and a spicy or fruity touch, without overdoing it in bitterness or acidity, making both Saison and Barleywine exceptional potential pairings.

The first right choice would be a Saison. Originally from Belgium, Saisons are quite versatile beers that can vary in color from pale golden to amber. Traditionally, they are quite carbonated, with a marked spicy and fruity character that can include notes of pepper, which pairs very well with the green pepper in the terrine. Its moderate to high carbonation will help cleanse the palate between mouthfuls, while its light to moderate hop profile and often dry finish will balance the richness of the duck and cream.

Another excellent option is a Barleywine, especially the English versions which tend to be sweeter and less hoppy than their American counterparts. These beers have a high alcohol content and rich malty flavors that can complement the sweeter, umami tones of the duck and liver, providing an excellent contrast while harmonizing with the complexity and depth of the dish.

I would avoid beers that are too bitter or acidic, such as some very hoppy IPAs or sour beers like Lambic or Gose, as they could compete with or detract from the delicate flavors of the terrine.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Celery

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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