Ceci n'est pas un restaurant
© pasunrestaurant

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

3 onions

50ml white Port wine

1 tablespoon green pepper

1/2 teaspoon orange zest

some olive oil, salt and pepper

 

Preparation: 

  1. Chop the onions and fry in olive oil
  2. Cut the duck breast, the bacon and the pork neck into cubes and pass through a meat grinder
  3. 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!)
  4. 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
  5. Close the mould and put into the oven at 180°C for about 2 hours
  6. 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.

Leave a Reply