1/2 pound duck breast, large dice salt to taste
pepper to taste pinch curing salt
3 oz. brandy
4 oz. onion, diced
1/2 tbls. garlic, chopped
1 oz. butter
1 1/2 tbls. tarragon, chopped
1 1/2 tbls. parsley, chopped
1 1/2 tbls. basil, chopped
12 oz. fatback, cubed
1/2 cup pistachios, peeled and chopped coarse
8 oz. pork, cubed
1 pound duck leg, cubed
8 oz. duck livers or foie gras
1 1/2 tbls. salt
1 1/4 tsp. curing salt
1/2 tsp. pepper, freshly ground
1/2 cup parsley, chopped
Season the duck breast with the salt, pepper, and curing salt; marinate it in 3 oz. brandy and reserve it. Saute the onion and garlic in the butter. Cool the mixture.Add the herbs and fatback, then freeze the mixture
until the fatback is very cold and slightly firmed. Combine the fatback mixture with the pork, duck leg meat, livers, remaining brandy, salt, curing salt, and pepper. Grind the mixture, using a medium die. Combine 1/3 of the meat mixture with the egg in a food processor. Process it to a smooth consistency. Poach a test quenelle to check the seasoning and binding. Fold in the parsley, pistachios, and marinated duck breast meat. Pack the mixture into a terrine mold that has been coated with barding fat or lined with plastic wrap. Place the terrine in a 140ºF bain-marie. Bake it in a 250ºF oven to an internal temperature ºF 140ºF.
RABBIT TERRINE:Add 5 mashed and minced juniper berries to the herb mixture. Substitute rabbit leg for the duck. Substitute gin for the brandy. Substitute a rabbit loin and 1 tbls. of butcher’s pepper for the garnish of diced duck breast.
ARTICHOKE TERRINE: Double the herb mixture. Substitute chicken livers for the duck.Add an inlay of 10 cooked artichokes. Substitute artichokes in a 1/2” dice for the duck breast garnish.
VENISON TERRINE:Add 5 mashed and minced juniper berries and the blanched zest of 1 1/2 oranges to the herb mixture. Substitute venison trim for the duck leg. Substitute chestnuts for pistachios. Substitute venison loin for duck breast garnish.Add 1 cup chopped dried fruits.