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Country-Style Duck Terrine with Orange and Cognac
Built up in successive layers of farce and duck breast, this terrine cooks gently in a water bath thanks to the Ultra Pro's upturned lid, which acts as a hot-water container on top. A full night in the fridge is essential for it to hold together neatly when sliced.
- Total time
- 1545 min
- Prep
- 15 min
- Cook
- 90 min
- Rest
- 1440 min
Ingredients
Method
Heat the oven to 200°C (400°F).
Peel the shallots and finely chop them in the Tupperware Twister.
Squeeze the orange with the Tupperware Citrus Juicer. In the Tupperware Mixing Bowl 3.5 l, combine the shallots, sausage meat, whole egg, egg yolk and orange juice; season and work everything together with the Tupperware Silicone Spatula.
Trim the fat from the duck breasts and cut each into three or four wide strips lengthways with the Tupperware Chef Series slicing knife.
Spread a third of the mixture over the base of the Tupperware Ultra Pro 3.5 l. Layer over half the fresh and smoked duck strips, add a second third of the mixture, the remaining duck, then finish with the last of the mixture.
Top with the orange slices, splash over the cognac and press down firmly. Set the lid upside down on the dish, pour in 500 ml (2 cups) of boiling water and bake for 1 hour 30 minutes.
Let the terrine cool, then chill it for at least 24 hours before slicing. Serve with a green salad, gherkins and pickled baby onions.
