Hand made Terrine of Duck with Crunchy Cornichons
La Correze is where we used to have a home in France, hence the reason for the title of the recipe. The Correze is in located about one and a half hour’s drive south of Limoges and about the same to the north of Toulouse. The Correze is about the most rural part of France. The area is famous for its locally reared produce, especially veal, lamb and pork and to our delight, geese and some of the most amazing gamey ducks you will ever find.
When I’m cooking at home, I like to buy my fresh poultry products at our local Farmer’s Market in Newport or direct from Paul and Sue Brownrigg’s Farm Shop – heading North on the Newport Road, a mile or so out of Godshill on the Isle of Wight. Sue loved my Confit of Duck blog so much last year that I felt inspired to write them a special duck terrine (pâté) recipe for Christmas, so I thought why not share it with the rest of the world!
Let me tell you where my passion for cooking with duck comes from.
My family’s life changing excursion, converting a large maison en Corrèze (Limousin – France) into a viable Chambres d’hôte in the early ‘naughties’ meant that we came into contact with some of the most wonderful food, patrons and amazing non Michelin or Relaise Chateaux restaurants in France. The piano players en Corrèze are fortunate to be able to source high quality local produce, including some of the best duck and goose products you can lay your hands on – hey, this is huntin’, shootin’ and fishin’ country we’re talking about here!
Michel and Veronique Fouillard who run the popular Hotel Fouillard in Place Gambetta (Argentat-sur-Dordogne), serve typical and beautifully cooked Corrèzienne dishes to their many regular discerning customers. Another of our local favorites is the Hotel & Restaurant Le Sablier du Temps. There is no fine-dining here, only high level technical skills, clean country flavours, textures and true rural, gastronomique passion!
Before I get underway with the recipe, I need to point out that this recipe makes a large amount of terrine. I love to use mini-loaf tins to make this dish, and I freeze the little individual terrines and use as I need them.
Malcy’s Duck Terrine Correzienne
- 2 plump Brownrigg duck breast (approx 350g each) – remove skin & sinew
- 500g pork shoulder – minced
- 1 egg – free range
- small bunch of parsley – stalks removed & finely chopped
- small bunch of chives – finely chopped
- 2 soup spoon orange liqueur (Cointreau or Grand Marnier)
- 250g rindless streaky bacon (green i.e. not smoked)
- 3 shallots – skinned and very finely chopped
- 2 large cloves garlic – crushed
- 3 soup spoons of olive oil
- 1 tablespoon fresh thyme leaves – chopped
- 1 teaspoon Fleur de Sel de Guérande (Maldon is fine)
- 1 teaspoon finely ground black pepper
- 1 teaspoon brined green peppercorns – drained
- 100ml Cognac or Armagnac
- 50g un-shelled pistachio nuts – coarsely chopped
- 1 orange – zested
- 1 soup spoon whole pistchios
- 1/4 teaspoon ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Cut the prepared duck breasts into rough dice (cubes) and pass through a course mincer.
Place the minced duck, pork, garlic and a good teaspoon of fresh thyme leaves into a bowl and lightly season with sea salt and a few grinds of black pepper and mix well. Add the brandy and orange liqueur, mix again, cover with cling film and leave to marinate overnight in your fridge.
Pre-heat your oven to 180C / fan 160C / gas 4.
Butter one or more terrine moulds, loaf tins or mini-loaf tins and put the remaining sprigs of thyme in the bottom and line each with overlapping strips of streaky bacon, flattened with the blade of a kitchen knife. Make sure you leave extra hanging over the edges so you can wrap it over the top.
Remove the mixture from your refrigerator and loosen with a fork. Stir in the chopped parsley and chives, sprinkle in the spices, the chopped and whole pistachios, season well and mix well one more time.
Check and correct seasoning, if necessary, by placing a small frying pan over a medium flame. Add a little vegetable oil and heat through. Pinch off a small amount of your pork and duck mixture and fry on both sides until cooked. Taste and add more seasoning and/or herbs to your raw mixture if required.
Pack the terrine with your duck and pork mixture and flatten with the back of a suitable sized spoon. Stretch over the overlapping bacon to cover.
Create a square of tin foil, large enough to cover the top of the terrine with an overlap. Butter the foil, cover the top of the terrine and twist the edges over the form a seal. Wrap the whole terrine in a double layer of cling film. Unusual I know, but this really does work.
Place your terrine into a suitable sized deep roasting tin and place into your pre-heated oven. Now half fill the roasting tin with boiling water and bake for 1 1/2 hours. Less if you are going to prepare a number of smaller mini-loaf tins or terrines.
Using a temperature probe, check that the core temperature has reached 75oC. Remove from your oven, allow to cool and place into the refrigerator to chill overnight.
To help create a firmer texture, you can press the terrine as it cools in the fridge. I usually use a small baking sheet and some 400g tins out of my larder cupboard.
I like to leave this terrine in the fridge for two days, however you can use the following day, when you will need to release the terrine from the mould. Remove the cling film & foil and dip briefly into boiling water and turn out onto a suitable sized plate. There will be some jelly around the terrine, which I usually scrape off.
Serve with some lovely home-made chutney, relish or cornichons (crunchy gherkins). I make a lovely Beetroot and Orange Chutney which goes amazingly well with this terrine.
Serve with fresh baguette, boulle, pain bis, Moutarde de Dijon and the fabulous French Cornichons which you can buy from your local supermarket.
Correzienne heaven on a plate!
Independent Thermomix Consultant