Duck Terrine with Nuts
Terrine from a duck with nuts- a step-by-step culinary recipe. Any terrine is a safe snack for a holiday table. Do not neglect the last stage: standing in the refrigerator under the load. Only in this way the terrine will become dense enough and it will be easy to cut.
- 300 g of duck fillet without skin
- 200 g pork neck fillet;
- 6 large thin slices of smoked bacon;
- 1 shallot bulb;
- 30 g chopped hazelnuts or hazelnuts;
- juice and zest of 1 small orange;
- 1 egg
- 2 tsp. cognac;
- 1 sprig of thyme
- olive oil;
- salt, freshly ground and black pepper.
150 g fillet of duck cut into medium pieces, mix with butter, juice and orange peel, cognac, thyme, salt and pepper. Crushed onions to extinguish in oil until soft, cool. The remaining fillet of duck and pork neck shall be finely chopped, add onion, nuts, marinated fillet and egg. Season with salt, pepper, mix, put in a rectangular shape, covered with brisket.Set in a baking tray filled with water and bake at 1600C for 1 hour and another 30 minutes, drain the water. Allow to stand in the refrigerator under the load of 12 hours.
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