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Recipe Fine Ententerrine


Refined starter: Fine duck terrine with pistachios and thyme.


750 g duck breast fillet (without skin)
250 g ice cold cream
50 ml port
1/2 bunch of thyme
50 g pistachio kernels
pepper from the grinder
200 g of raw bacon (in thin slices)
1 glass of onion jam or 1 bottle of Cumberland sauce (eg Lacroix).

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Dab 1 duck breast dry. Finely dice 200g. Dice the remaining duck breast roughly, puree with cream and port in a blender. Pluck thyme leaves, chop. Add thyme, pistachios and meat cubes to the duck mixture. Season with salt and pepper.

2 Preheat oven to 180 degrees (hot air 160 degrees). Fill the drip tray with water. Lay a terrine or casserole dish (about 28 cm) with bacon so that the slices hang out laterally. Fill duck mixture, smooth it out. Cover with overhanging bacon. Close the mold. Cook in a water bath for about 1 hour. Remove, allow to cool overnight. Slice. Serve with onion jam or Cumberland sauce.

PREPARATION TIME: about 2 hours
COOLING TIME: overnight
PRO PORTION: approx. 420 kcal, 20 g protein, 29 g fat, 12 g carbohydrates

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