LCB Notes

Terrine de Canard aux Pruneaux et a l'Armagnac : Duck Terrine with Prunes and Arnagnac

This was Barbary duck

Weigh things for this recipe

• de-fiber 'tween the livers, separating them (clean and no green(bile))
• in case of bile... toss the livers out - clean real well the inside of the duck
  
• de-skin duck in 1 piece starting at the back - use small cuts w/ tip of knife
• clear the legs, then the wings, then the breast
• fat goes with the skin
• dislocated hips - remove legs with oyster
• cut away the scapula (shoulderblade) - dislocate, cut
• fillet breast - de-nerve (can be ground), de-tendon (cannot be ground)
• retrieve meaty bits from wings & legs
  

• breast meat & foie are hole in terrine
• use 15% more foie if ising only chicken foie instead of duck or duck + chicken
  
• breast meat into strips - slightly cook (generous oil & btr, sel ppr) quickly to firm meat up a bit & bring out flavor
• also the foies w/ some shallots

• grind bits with fat & lean from recipe (put both fat & lean thru at the same time to premix)
• mix in foies (maybe the prunes)
  

• line terrine w/ fatback skin thing (look up word later) on long sides
  
• then duck skin (trim it)
• fill with stuffing
• alternate layers stuffing w/ strips of breast meat (& prunes/foie (in same layer as meat) if applicable)
• some laurel thyme on top (remove before serving)
• lap barde de lard over top
  
• top w/ foil
• bain marie (heat on stovetop 1st)
• 1 1/2 hrs

keeps 1 wk in frigo; 2 wks unmolded & cryovac sealed
rest (min) overnight, or (better) 2 days before tasting

Plating:
Pour gelitinated milk, or stock, or water onto plate, chill
Decorations with veggies must be fine, tiny to get OHs and AHs