Cut the duck breast fillets of about three wild ducks into strips. Finely chop the truffle. Soak old bread without crusts in cream. Saute the chopped shallots and deglaze with Porto. Turn the duck meat with the bacon, pork and poultry liver through the poultry liver through the meat grinder.
ingredients - info mallard duck 10 g summer truffle 2 slices of white bread 1 dl cream 300 g unsalted bacon 300 g pork fillet 300 g poultry liver 2 eggs Armagnac 1 shallot
Add the eggs, bread, shallot and truffle. Season with clove powder, crushed juniper berries, savory, Armagnac, pepper and salt. Grease the terrine with olive oil and spoon in the meat mixture. Place in a warm water bath in an oven at 150°C. Pour off the fat, place a board on top of the pâté and allow to cool under a heavy weight. Let rest for at least a day. Serve with a spoonful of cranberry jelly with fresh blueberries and a tuft of watercress.

terrine of mallard duck

butter 1 dl Porto 1 tbsp olive oil juniper berries clove powder savory pepper & salt cranberry jelly blueberries watercress
Creative Cooking
Belgian Cuisine

menu

taste and tradition

the fiery passion
Cut the duck breast fillets of about three wild ducks into strips. Finely chop the truffle. Soak old bread without crusts in cream. Saute the chopped shallots and deglaze with Porto. Turn the duck meat with the bacon, pork and poultry liver through the poultry liver through the meat grinder.
ingredients - info mallard duck 10 g summer truffle 2 slices of white bread 1 dl cream 300 g unsalted bacon 300 g pork fillet 300 g poultry liver 2 eggs Armagnac 1 shallot
privacy policy
Ingredients Directions
Add the eggs, bread, shallot and truffle. Season with clove powder, crushed juniper berries, savory, Armagnac, pepper and salt. Grease the terrine with olive oil and spoon in the meat mixture. Place in a warm water bath in an oven at 150°C. Pour off the fat, place a board on top of the pâté and allow to cool under a heavy weight. Let rest for at least a day. Serve with a spoonful of cranberry jelly with fresh blueberries and a tuft of watercress.

terrine of

mallard duck

butter 1 dl Porto 1 tbsp olive oil juniper berries clove powder savory pepper & salt cranberry jelly blueberries watercress
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion