Duck (turkey) terrine in orange-cognac marinade

Category: Meat dishes
Duck (turkey) terrine in orange-cognac marinade

Ingredients

duck fillet (turkey) 300g
pork neck fillet 200g
smoked breast 6 slices
shallot 1 PC
hazelnuts or hazelnuts 30g
juice and zest of 1 small orange
egg 1 PC
cognac 2 tsp
thyme (not used) twig
olive oil, salt, pepper

Cooking method

  • Any terrine is a win-win snack for a festive table.
  • In the recipe of the magazine "Prepare" terrine of duck fillet and pork neck. I used turkey fillet instead of duck.
  • Chop 150 gr. fillet of duck (turkey) in pieces of medium size, mix with oil, juice and orange zest, brandy, thyme, salt and pepper.
  • Stew the chopped onion in oil until soft, cool.
  • Chop the remaining duck fillet and pork neck very finely and mix with the rest of the ingredients. We spread it in the form, covering it with brisket.
  • Duck (turkey) terrine in orange-cognac marinade
  • We put in a baking sheet filled with water and bake at t 160 * С for 1 hour and another 30 minutes, draining the water.
  • When finished, the terrine looks like this.
  • Duck (turkey) terrine in orange-cognac marinade
  • You can coat the terrine with a mixture of Dijon mustard and balsamic vinegar.
  • Duck (turkey) terrine in orange-cognac marinade
  • Let the terrine sit in the refrigerator for 12 hours under load. Only then does the terrine become dense enough and easy to cut.

The dish is designed for

4 servings

Time for preparing:

2 hours + 12 hours standing

Cooking program:

oven

Note

Do not neglect the last step - standing in the refrigerator. The juice in the terrine becomes jelly and the texture of the terine becomes more elastic.
The dish can be eaten hot, but the cold terrine is fantastic!

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Fish terrine (ang-kay)

Duck (turkey) terrine in orange-cognac marinade

TATbRHA
I didn't see where to use the egg. Maybe where "mix with the rest of the ingredients"? Then what should it be - probably raw? ..
celfh
What are you ladies doing? No holidays are enough to cook and try everything
Marina, looks very tasty and beautiful!
MariS
Quote: TATbRHA

I didn't see where to use the egg. Maybe where "mix with the rest of the ingredients"? Then what should it be - probably raw? ..
You are correct TATbRHA, understood - the egg belongs to all other ingredients and of course, raw.
Quote: celfh

What are you ladies doing? No holidays are enough to cook and try everything
Marina, looks very tasty and beautiful!

Tanyusha, celfh, Thank you so much! : girl_love: There will be enough holidays - there are so many more ahead ...
And the oven itself bakes everything - you have a rest at this time !!!
Merri
Marina, thank you! The more I read recipes, the less I understand what I will cook for the New Year.
MariS
Irisha, Thank you!
Try to make a wish list (I mean dishes).
I did so. Now I will think about when and how many of these dishes to cook. It's time to decide, otherwise you need to buy products. We have not been able to find duck fillets since December 24.
Twist
Marisha, very, very appetizing !!!
Is this the recipe you talked about yesterday?
MariS
Quote: Twist

Marisha, very, very appetizing !!!
Is this the recipe you talked about yesterday?

Thank you, Marishka! Your applause is doubly pleasant to me !!!
This is exactly the terrine that has been under pressure since yesterday evening.
Twist
Marish, took away to bookmarks. Terrine with this combination of ingredients is worth trying!
MariS
And my bookmarks are already torn from your recipes!
Nothing, we will slowly transform everything into ...beautiful food. There would be more time in the day.
Merri
Quote: MariS

Try to make a wish list (I mean dishes).

I would like all of my bookmarks!
MariS
Choose something more real than everything on the list ... Good luck,Irisha !!!
Medusa
"cognac 2 tsp." - and rightly so: "so as not to spend everything on a duck!"
Better yet, measure in drops, that is, just 225 +/- 25 drops.
MariS
Quote: Medusa

"cognac 2 tsp." - and rightly so: "so as not to spend everything on a duck!"
Better yet, measure in drops, that is, just 225 +/- 25 drops.

You are our economical !!! And who measured the drops (what was an interesting occupation, and most importantly, it helps against sclerosis)?
Thank you, Medusa,for valuable information!
TATbRHA
And I cooked! Everyone praised - and I cooked. And she let her stand. Incredibly delicious, MariS is absolutely right !! Well, thank you.
MariS
Quote: TATbRHA

And I cooked! Everyone praised - and I cooked. And she let her stand. Incredibly delicious, MariS is absolutely right !! Well, thank you.

Here is a smart girl, Tanechka! Thank you for your kind feedback!
I am very pleased that the terrine was to my liking. I also liked it very much - such an exquisite taste, right? Nuts play their part - they leave a certain aftertaste ...
Merri
Maybe I'll get together soon, I've already printed the recipe!
MariS
Quote: Merri

Maybe I'll get together soon, I've already printed the recipe!
Irisha, I wish you good luck and look forward to your feedback - hopefully positive!
I now use terrines in everything: both as cold appetizers and as hot dishes.

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