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Ingredients
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Duck Terrine
Olive Tapenade
Button Mushrooms
Aioli
Method
Duck Terrine
- 1
Prepare the Duck and Pork Fatback
Finely chop the duck breast and pork fatback. Combine them in a bowl.
- 2
Sauté Shallots and Garlic
Finely chop the shallots and garlic cloves. Sauté them in a pan over medium heat until translucent, about 5 minutes.
- 3
- 4
Gelatin Preparation
Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and mix with the meat mixture.
- 5
Shape the Terrine
Transfer the mixture to a terrine mold or loaf pan. Press down firmly and smooth the top.
- 6
Cook the Terrine
Cover the mold with foil and place it in a water bath. Bake at 325°F (160°C) for about 1.5 hours or until set.
- 7
Chill the Terrine
Let the terrine cool at room temperature, then refrigerate for at least 24 hours before serving.
Olive Tapenade
- 8
Prepare the Ingredients
Pit and chop the black olives. Chop the capers and garlic.
- 9
Blend the Tapenade
In a food processor, combine olives, capers, and garlic. Pulse until coarsely chopped.
- 10
Add Olive Oil and Lemon Juice
With the food processor running, slowly add olive oil and lemon juice until the mixture is smooth. Season with salt to taste.
Button Mushrooms
Aioli
- 15
Prepare Garlic
Mince the garlic clove and add it to a mixing bowl with egg yolk and lemon juice.
- 16
Emulsify the Aioli
Whisk the mixture vigorously while slowly adding olive oil in a thin stream until it thickens.
- 17
Season the Aioli
Add salt to taste, mixing well. Adjust lemon juice if necessary.