Terrine De Caneton A Lancienne Recipes

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Steps:

• Bone duck, or have butcher do it, scraping away meat and ligaments. Save bones, liver and skin. Discard sinews. In workbowl of a food processor fitted with a metal blade, puree all fat and a 4-by-5-inch piece of skin. Set aside.
• Cut pork liver into small pieces. Process liver and duck meat briefly, using pulse button (you need not rinse bowl of food processor). Set aside.
• Crack duck bones into small pieces and brown lightly in bits of duck fat in a medium-size skillet. Drain off any fat. Add carrot, turnip, onion, tomato, 2 cups water and the herb bouquet, bring to a boil and skim carefully. Lower heat and reduce liquid to 2 tablespoons of duck glaze; this will take about 45 minutes. Scrape glaze into a small bowl to cool. Discard solids in skillet.
• Meanwhile, in a large bowl combine ground pork liver and duck meat, pureed skin and fat, 2 1/2 teaspoons salt, freshly ground pepper, eggs, cream, garlic, shallots, parsley, quatre epices and freshly ground white pepper. Blend well.
• Fold in reserved duck glaze. Pat mixture into a bowl and spread Armagnac on top. Let stand, uncovered, 2 to 3 hours at room temperature, or, covered, overnight in the refrigerator. (Mixture should come to room temperature before proceeding with next step.)
• Preheat oven to 300 degrees.
• Stir mixture to loosen. Pack into a 1 3/4-quart terrine or loaf pan. Smooth it down, cover with foil and set in a larger pan of hot water. Place on oven's middle shelf and bake 1 1/2 hours. Remove foil covering, lower oven temperature to 225 degrees and bake 1 hour longer.
• Remove terrine from oven and let cool 30 minutes. Cover with foil, a dish or flat board and, on top of this, a weight (a 2- or 3-pound can will do). Let cool. When completely cold, refrigerate. Remove weight the following day. Cover with melted butter or chicken fat to seal completely. Serve after 3 to 4 days. If well covered with fat, this will keep in refrigerator 2 weeks or more. Allow to come to room temperature before serving.