Terrine de Canard from Memories of Gascony by Pierre Koffmann
Preheat the oven to 180°C/350°F/gas 4. Finely mince together the duck, pork and livers. Add all the alcohol, season and mix well. Line a terrine with the caul, leaving an overhang. Put in half the...
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Cooking tools:
- Terrine mold
- Spatula
Ingredients
- 400 g/14 oz boneless duck leg meat
- 25 ml/1 fl oz armagnac
- 25 ml/1 fl oz madeira
- 400 g/14 oz hand and belly of pork
- 150 g/5 oz chicken livers
- 180 g/6 oz pig’s caul
- salt
- freshly ground pepper
- 50 ml/2 fl oz dry white wine
- 250 g/9 oz tinned foie gras mousse, cut into 4
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