Duck Terrine

 


The duck terrine is a forcemeat loaf, which is made using a terrine. A terrine is a deep earthenware, either round or rectangular in shape. The dish belongs to the French cuisine; however, it is now being widely made in the US and Europe.

 

 

Ingredients and Preparation

Duck meat, egg, nuts, cognac, and spices are used to make the duck terrine. Pork and chicken livers are also used.

 

The following way is a basic method to prepare this dish:

·         Seasoned meat is ground and combined with other ingredients.

·         It is then stuffed snugly in the terrine, which is then covered.

·         The terrine is kept on a tray with pre-heated water and baked in the oven.

·         Once baked, it is refrigerated for a couple of days to let the flavors develop.

 

 

Serving and Eating

The duck terrine can be served as a first course. It is sliced and served with condiments such as a chutney or marmalade.

 

 

Variations

This dish can be prepared with various combinations. The pistachio duck terrine and foie gras terrine are some of the popular variations of this dish.

 

 

Health Benefits

Duck meat is high in protein, like other meats. Iron, phosphorus, selenium, and niacin are also present in a good proportion along with other vitamins and minerals, which are good for health. Iron helps deliver oxygen to all body parts, and selenium aids in carrying out other body functions and is also believed to prevent cancer. However, duck meat also contains high amount of saturated fat and cholesterol, which is not good for the heart. Thus, the duck terrine is not recommended for people suffering from heart disease.