Duck Terrine With Aspic

Total Time: 37 hrs 30 mins Preparation Time: 36 hrs Cook Time: 1 hr 30 mins

Ingredients

• 5 lbs duck
• 1 duck liver
• 1/4 lb raw calf liver
• 3/4 lb ground veal
• 1/2 cup onion, finely chopped
• 1 teaspoon salt
• fresh ground pepper
• 1/2 teaspoon ground allspice
• 1 teaspoon dried rosemary
• 1/4 cup port wine
• 2 tablespoons grand marnier
• 1 orange zest, of
• 3 slices unpeeled oranges
• 1 1/2 cups aspic (separate recipe)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 for easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe cut the duck meat into little pieces1/4" to 1/2" mince.
• 3 in a food processor roughly chop the duck liver, calf's liver and onion.
• 4 add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl stir in the port, grande marnier, orange rind and the duck pieces.
• 5 fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold bake in the centre of the oven 350 degrees f for 1 1/2 hours or until the internal temperature reaches 150 degrees f remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (eg-cans of food) chill in the refrigerator for 24 hours.
• 6 remove the duck from the terrine dish and wash it and dry well
• 7 replace the duck terrine into the mold and fill around the duck with partially set aspic (see aspic for pates & terrines) place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic serve the terrine from the mold.