BON APPÉTIT!


DUCK AND MUSHROOM TERRINE Terrine de canard et champignon


This month’s recipe is courtesy of Ferrandi Paris, the French School of Culinary Arts, dubbed the ‘Harvard of gastronomy’ by Le Monde newspaper. The ultimate reference to hearty French charcuterie, it provides a complete course on cooking terrines, pâtés and savoury pies. The book includes 70 French charcuterie board recipes with step-by-step instructions for preparing doughs, sausages and a variety of meat and meatless spreads. Recipes are organised by category – pies, tarts, terrines, potted meats, stuffings and cooked charcuterie.


Serves: Six Active time: Two hours Cooking time: Two hours, 15 minutes Storage: One day in the refrigerator Equipment: Oval ceramic baking dish, 30cm long; fine-mesh sieve


INGREDIENTS


Duck 3kg Muscovy (Barbary) duck, gutted, wishbone removed, and trussed 150g carrots 150g onions 1 head garlic 100ml peanut oil 1 sprig thyme 1 bay leaf 100ml white wine 1ltr water Salt and freshly ground pepper


Additional filling 200g dried apricots 400g button mushrooms 1 bunch flat-leaf parsley Olive oil


To assemble 500g quick puff pastry dough 1 egg yolk 40ml double cream


METHOD Preparing the duck Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Season the duck with salt and pepper and roast it covered in a Dutch oven (a thick-sided cooking pot with a tight-fitting lid) for 45-50 minutes, basting occasionally with the drippings. Transfer the duck to a wire rack. Peel and finely chop the carrots and onions


and separate the garlic into cloves. Sauté in the Dutch oven with the drippings, peanut oil, thyme


108 FRENCH PROPERTY NEWS: March/April 2023


and bay leaf until soſtened and browned. Remove the excess fat and caramelise the brown bits on the bottom of the pan. Deglaze with the white wine, reduce, and add the water. Simmer gently for 25 minutes.


Preparing the additional filling Soak the dried apricots in lukewarm water until plump and moist, then drain. Peel, wash, and quarter the mushrooms, and


wash and finely chop the parsley. Brown the mushrooms in a skillet with a little olive oil over a medium-high heat, then stir in the parsley.


Assembling the terrine Roll the pastry dough to a thickness of 2mm. Cut a strip 5cm wide and the same length as the circumference of the baking dish, then chill the rest. Whisk together the egg yolk and cream for the egg wash. Brush this over the pastry strip and stick it to the rim of the baking dish – this will help hold the pastry top in place. Separate the legs and breasts from the duck


and remove the skin and bones. Cut the leg and thigh meat into large pieces and cut the breasts in three. Roughly chop the duck carcass and return it to the Dutch oven with the pan juices. Simmer for 20 minutes, then strain through


the fine-mesh sieve into a saucepan. Reduce to concentrate the flavours, then add the soaked apricots and sautéed mushrooms. Place the duck meat, apricots, and mushrooms


into the baking dish and pour in the reduced pan juices. Chill.


Baking the terrine Preheat the oven to 170°C/fan 150°C/Gas Mark 3. Cut the remaining rolled-out pastry dough to the size of your baking dish, set it over the terrine, and press the edges together to seal. Decorate by scoring a pattern in the pastry and


cutting shapes from the pastry scraps. Brush twice with the egg wash and bake for 30 minutes, until the pastry is golden. Serve hot.


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