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Duck Terrine with Pistachio


For 4 servings:

150g duck breast, minced
100g duck leg, bone-less, cut in cubes (ask our butcher to de-bone it for you)
50g cooked ham, cut in cubes
100g pork fat
30g roasted pistachio
Chopped sage
Chopped parsley
Sea salt
White pepper

Cooking Method

  1. Remove the skin from the duck breast and duck leg and sear on a pan so as to melt the fat. Then remove the skin.
  2. Sauteed the duck leg cubes and the ham in the duck fat.
  3. In a large mixing bowl, mix the duck leg cubes, the ham with the rest of the ingredients in a large mixing bowl. Mix well.
  4. Cook in a terrine bain marie at 160°C until it reaches an internal temperature of 75°C.
  5. Allow the terrine to rest before serving with bread. 

Recipe by Chef Francois Mermilliod & La Galerie De Dietrich

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