Peppered Duck & Goat Cheese Terrine Recipe
apricot mustarda, toast
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Ingredients
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Duck Terrine
Apricot Mustard
Toast
Method
Duck Terrine
- 1
Prepare the Duck
Start by finely chopping the duck breast. You can use a food processor for a finer texture if desired.
- 2
Mix Ingredients
In a large bowl, combine the chopped duck, goat cheese, heavy cream, eggs, salt, black pepper, thyme, and minced garlic. Mix until well combined.
- 3
Prepare the Baking Dish
Line a terrine mold or loaf pan with parchment paper, leaving enough overhang to cover the top. Preheat your oven to 160°C (320°F).
- 4
Fill the Mold
Pour the duck mixture into the prepared mold and smooth the top with a spatula. Cover the top with the overhanging parchment paper.
- 5
Bake the Terrine
Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold. Bake for about 1 hour or until the internal temperature reaches 70°C (160°F).
- 6
Cool and Chill
Once baked, remove the terrine from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.
Apricot Mustard
- 7
Prepare Apricots
Chop the dried apricots into small pieces and soak them in hot water for about 10 minutes to soften.
- 8
Blend Ingredients
In a small bowl, combine the soaked apricots, Dijon mustard, white wine vinegar, honey, and salt. Mix until you achieve a smooth consistency.
- 9
