Oh yes, I know, time flies and, before tonight, I haven’t found any to share any new recipe!
So, I will give you this gorgeous recipe for a duck terrine with pistachios and port. It made my week-end and the leftovers made my lunch today as, like any terrine should be, it gets better with time.
It’s an easy one to make!
1 duck magret or filet without the skin
2 peeled garlic cloves
1/4 + 1/4 tsp of dried thyme
120ml of red port (and a small glass for the cook!)
1kg of minced pork and veal (if you can mince it yourself, it’ll be even better)
15 thin slices of prosciutto crudo (raw Italian ham)
100g minced pancetta (cut it with a good knife, not your meat grinder)
90g unsalted, peeled pistachios
salt and pepper
Marinate the duck magret/filet with half the port, 1 garlic clove cut in half, and 1/4 tsp of dried thyme. Leave in the fridge for at least 2 hours.
Drain the duck and keep the marinade.
Preheat the oven at 180°C.
Mix the minced meat with 1 minced garlic clove, 1/4 tsp of thyme, the other half of the port (and cheers to you!), the duck marinade, the minced pancetta, pistachios, salt and pepper.
To taste the seasoning, cook a small spoon of the mix, taste and correct the seasoning if necessary. Be aware that the pancetta is salty. Mix well.
Cover your terrine with the prosciutto crudo and leave some hanging out so you can fold it on top of your terrine.
Add half the mince meat and press well. Cut the duck so you can cover the whole length of the terrine on top of the meat. Add the other half of the mince meat and cover with the hanging ham.
Cover then put in a shallow dish with water (enough to get to mid high of the terrine).
Put in the oven and cook for about 1h30.
Leave to cool before putting in the fridge overnight then serve with another port glass, in front of a warm open fire, and surrounded by great and funny friends.
As I don’t think I’ll have time to come back before next year, I wish you all some delicious and appetizing parties for this end of 2012! And that 2013 will be lucky, savory, and shared!