Cut the duck breast fillets of about three wild ducks into
strips. Finely chop the truffle. Soak old bread without crusts in
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
10 g summer truffle
2 slices of white bread
1 dl cream
300 g unsalted bacon
300 g pork fillet
300 g poultry liver
Add the eggs, bread, shallot and truffle. Season with clove
powder, crushed juniper berries, savory, Armagnac, pepper
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
1 dl Porto
1 tbsp olive oil
pepper & salt