Terrine de Canard by Ceci n’est pas un restaurant
I had this truly delicious Terrine de Canard – or duck breast paté for the non-English speakers – at Ceci n’est pas un restaurant‘s first ever secret dinner in Cologne. At that occasion, it got served with a fruity onion chutney. But it would also go well with the good old Cumberland sauce, or a chutney based on figs for example, so you can be creative. And don’t be irritated that the recipe contains more pork than duck meat: This is neither a mistake nor an example of making false economies but the traditional French way of making Terrine de Canard. The terrine tastes best by the way if you prepare it 1 or 2 days in advance, so is a great choice for taking the stress out of your dinner preparations when having guests.
Ingredients (for approx. 1kg de terrine):
200gr duck breast
300gr fat bacon
300gr pork neck
100gr smoked duck breast in slices
50ml white Port wine
1 tablespoon green pepper
1/2 teaspoon orange zest
some olive oil, salt and pepper
- Chop the onions and fry in olive oil
- Cut the duck breast, the bacon and the pork neck into cubes and pass through a meat grinder
- Mix with the white Port wine, the green pepper, the orange zest and the fried onions and season with pepper and salt to taste (careful with the salt!)
- Fill half of the mixture into a paté mould (with cover), cover with the smoked duck breast and add the other half of the mixture
- Close the mould and put into the oven at 180°C for about 2 hours
- Let cool down before cutting into slices and serving, as said ideally with a fruity chutney and maybe some green salad.
Enjoy with a glass of wine: Bon appétit & santé!
A feature on Ceci n’est pas un restaurant’s secret supper club event in January can be found here.