Duck terrine with truffles

01240 ANARTRA TERRINE with MUSHROOMS INGREDIENTS for 4 PERSONS 800 g of Duck legs (5 or 6 thighs) 300 g of bacon 150 g thin veal 150 g pork 2uova and 1 yolk thin 80 g of bacon 100 g of chicken liver and duck, 2 tbsp butter 80 g of black truffles of Norcia retained a bit of shallot, salt, pepper, finely grind the PROCESS To veal, pork and Duck thighs boned and fat.

Combine the eggs and set aside.

Put it in a pan with two tablespoons of butter Diced Bacon, and, after having separated with the skimmer, put the chicken livers to Brown for about 4 minutes, add the shallots.

Grind the chicken livers and Bacon, add the egg yolk and mix with other meats.

Season with salt and pepper.

Pass the mixture through vegetable mill.

Combine the diced truffle and some of its water.

Line the mould with the thin slices of bacon and fill it with the mixture.

Cover the dough with a strip of bacon and then with the lid of the bowl.

Put the bowl in a Bain-Marie in the hot water in the oven at 180° for about an hour and a half.

remove from the oven, allow to cool and put in frigidaire 24 hours for.

When serving remove from the mold and serve sliced with warm buttered bread