Duck terrine with apples
Instructions
Clean the duck, disossatela and cut the strips thin chest and long.
Put them to marinate in white wine to which you add chopped shallots, thyme, chopped 2 Bay leaves, a good pinch of salt and some freshly ground pepper.
Leave it like this for about 2 hours.
Meanwhile cut the calf's liver, sliced small, put them in a pan with the duck liver also cut into small pieces and FRY in 60 g of butter until medium doneness.
Peel the apples, cut them into pieces and cook with sugar, lemon juice and the rest of the butter.
When they are soft, liver puree and mix it all up, collecting the puree in a bowl.
Season with salt and pepper and tied with beaten egg until you obtain a homogeneous compound.
Line a mold for rectangular paté with fluted bottoms, with slices of bacon, cover with a layer of compound of liver and, on top of this, place the fillets of duck; finish with the remaining mixture and with the slices of bacon, add over the last 2 Bay leaves.
Cook the Pate, covered, Bain-Marie in the oven at moderate heat (160 degrees-170 degrees).
Out of the oven, remove the lid and replace it with a weight that the Pate will compress as it cools.
Prepare gelatin according to package directions, profumatela with the Madeira.
Put the pie on a serving dish.
Remove the fat, cover it with the jelly and let it solidify in the refrigerator before serving.
Ingredients and dosing for 10 persons
- 1 duck
- 4 leaves of laurel
- 2 shallots
- 1 pinch of thyme
- 500 g of calf liver
- 4 small ripe apples
- 220 g of lard cut into thin slices
- 1 glass dry white wine
- 1 egg
- 1/2 lemon
- 1 teaspoon of sugar
- 100 cl of gelatin
- 1 dram of madeira wine
- 90 g of butter
- Salt
- Pepper