Duck and Chicken Terrine with Smoked Almonds and Blueberries
- Preparation : 40 minutes
- Cooking : 90 minutes
- Portions : 1 pâté 5” x 9”
- 454 g (1 lb) skinless duck breasts, cut into pieces
- 454 g (1 lb) duck or chicken hearts
- 160 ml (2⁄3 cup) 35% cream
- 2 eggs
- 60 ml (4 tbsp) duck fat or melted butter
- 600 g (1 1⁄3 lb) lean ground pork
- 80 ml (1⁄3 cup) cognac or port
- 2.5 ml (1⁄2 tsp) powdered juniper berry
- 2.5 ml (1⁄2 tsp) ground cardamom
- 5 ml (1 tsp) salt
- 250 ml (1 cup) smoked almonds, halved
- 125 ml (1⁄2 cup) dried blueberries
- Ground thyme
- Freshly ground black or pink pepper
- 10-12 slices of bacon
Servings: 1 pâté 13 cm x 23 cm (5” x 9”)
Preparation time: 40 minutes
Cooking time: 90 minutes
Make-ahead: 7 days
Minimum wait time: 9 hours
Put the first five ingredients in a food processor and grind until homogenous. Do not overgrind, as you want the poultry to be ground, not become a purée.
Empty into a large bowl, then add the rest of the ingredients, except for the bacon slices. Season with thyme and pepper to taste. Mix, then set aside.
Line a 13 cm x 23 cm (5” x 9 “) terrine or bread pan with the bacon slices, letting the ends hang over the sides of the terrine or pan. Pour the mixture into the terrine or pan, then cover the top with the ends of the bacon slices. Garnish the top of the terrine with a few almonds. Gently tap the terrine on the counter to get rid of bubbles and to make it more compact.
Place it in a broiler pan containing approximately 2.5 cm (1”) of hot water, then cook for 90 minutes in the oven at 150 °C (300 °F).
Remove the terrine from the oven and wait 1 hour before placing a small plate or board on top of the terrine. Place a pitcher of water on the plate or board and set aside for approximately 2 hours to make sure the terrine is compact. Cover and refrigerate for at least 6 hours before serving chilled and sliced. Serve with crackers and condiments of choice.
Well sealed and unopened: 10 days in the refrigerator and 2 months in the freezer
Opened: 7 days
Recipe developed by Nicolas Vallée, professional chef