Recipe: Confit Duck Terrine

We're delighted to share the Confit Duck Terrine recipe from Elizabeth Starks & Jacob Sackett of Bovina Farm and Formentory. This recipe and others were shared during our Catskills Hunt & Dinner.


Confit Duck Terrine

Makes one terrine

Ingredients for confit duck: 

- 6 wild or pekin duck legs
- 1 apple
- 1 onion
- 1 bunch rosemary or thyme
-  olive oil to submerge legs

Ingredients for terrine:

- 1 lb. sliced bacon 
- 1 lb. ground pork 
- 4 large eggs
- handful of allspice berries
- ½ cup chopped rosemary/thyme/parsley
- 1 cup heavy cream
- 4 large potatoes, thinly sliced, cut into squares
- dijon mustard and cornichons for serving

Confit Steps:

1. Preheat oven to 250*F
2. Situate duck legs in the bottom of a large dutch oven and add chopped apples, onion, and herbs
3. Pour olive oil to submerge legs, bring to a simmer on the stove top
4. Place in the oven for 4 hours or until meat falls off bones
5. Allow to cool for handling, remove all meat from bones. Retain bones for use in stock.

Terrine Steps:

1. Preheat oven to 350*F. Line loaf pan or terrine pan with parchment paper.
2. Lay bacon strips across the base of the pan, lining the entire pan
3. In a food processor, add the pulled duck meat, ground pork, 4 large eggs, herbs, allspice berries, and heavy cream. Pulse until a rough paste-like mixture is formed. Mix thoroughly, but do not overmix. The meat should retain some of its structure.
4. Peel and boil potatoes for 10 minutes, remove from water and slice thinly, shaping into squares or rectangles
5. In your bacon lined pan, layer your terrine filling, approximately 1" in thickness, followed by a layer of potatoes. Repeat until you fill the pan to the top.
6. Fill a high-walled baking sheet with 2 inches of water and place terrine in the pan and into the oven.
7. Cook until the internal temperature reaches 160*F and remove from the oven.
8. Weigh the top of the terrine with whatever kitchen items suit your pan (it should be pressed down firmly). Allow the terrine to cool in the refrigerator overnight. 
9. Cut roughly one inch slices from your terrine and serve along with your dijon mustard and cornichons.