Marbled Duck Terrine

Pate terrine mold with hinges tinned steel 3 wide x 3 high 12 long.

Marbled duck terrine.

The next day preheat an oven to 100 c gas mark 1 2. Marbled terrine of ham hough smoked duck parma ham celeriac remoulade veloute of cauliflower soup roast guinea fowl pomme anna wild mushrooms thyme jus tarte tatin of apple ice cream butterscotch sauce. Chicken liver onions garlic thyme butter bourbon heavy cream salt pepper and topped with duck fat8 oz. Free shipping on eligible orders.

Place the terrine mould in a roasting tray filled with hot water so the water comes halfway up the sides of the terrine mould and cook for 1 hour 30 minutes or until the internal temperature of the foie gras is 48 c when checked with a temperature probe. The marbled duck or marbled teal marmaronetta angustirostris is a threatened medium sized species of duck from southern europe northern africa and western and central asia. Salt and 4 cups water in a saucepan. The scientific name marmaronetta angustirostris comes from the greek marmaros marbled and netta a duck and latin angustus narrow or small and rostris billed.

Bring to boil over high heat then reduce heat to medium and simmer. For broth place duck bones onions carrots remaining thyme and parsley 1 2 tsp. Refrigerate for 24 hours. 10 00 20 00 low stock pheasant terrine local pheasant hard boiled quail eggs dehydrated sweet peppers pork.

12 00 20 00 low stock rabbit apricot terrine local rabbit organic apricots pork bacon shallots brandy. Main courses roasted chicken fillet with a sage onion stuffing. 40 per person vegetarian menu. In medieval french then in 18th century english it meant simply an earthenware earth latin terra terrine roasting dish with.

Press lightly for example with a small board to pack it all down and give the bowl its marbled appearance. If your foie gras differs from the recipe by more than half a pound increase or decrease the size of the terrine the. Celeriac remoulade artichoke broad bean salad white truffle dressing veloute of. Städter 62207 pie and terrine dish with lid 230 x 75 x 75 mm 1 litre rustproof stainless steel.

Cover the bottom of a terrine with a few escalopes of foie gras and arrange some figs on top. Marbled duck terrine served with orange chutney 7 00 salmon sole roulade with a horseradish dressing 7 00 smoked salmon on a baby leaf salad 7 00 tian of avocado prawns with a grapefruit dressing 7 50 duo of melon and parma ham 7 50.