[Ada小廚] Country Terrine with Duck Brest & Fig
舊年聖誕節時，教大家如何烹調Foie Gras Terrine。雖然好好食，但是鵝肝不能日日食。有同學仔問「買咗個Terrine Mold 冇理由擺喺度冇用㗎？」。因此，今日就教大家Country Terrine的烹調方法！其實，Country Terrine 在外國是非常普遍的菜色，香港一般的大型超市都可買到，但味道與買相可能太普通，所以好少人會留意。
500g best quality sausagemeat
I00g skinless duck breast
5 pc of dry fig
1 tbsp goose fat or duck fat from the duck breast.
Approx 20 sliced bacon
1 cloves of garlic
1 tbsp olive oil
75ml double cream
2 tbsp chopped parsley
2 sprigs fresh thyme / rosemary
2 tbsp Armagnac brandy
Salt & papper
1, Trim off the fat and skin of the duck breasts. Then marinate with the smashed garlic and thyme, Armagnac, oil and pepper . Wrap with the clear film and keep in the fridge for at least 4hrs.
2, Drain and dry the duck breast. Fry with little oil for 1-2mins each side or until brown.
3, mix the sausagemeat with a the fat, chopped parsley. Once it mix well. Add the cream and season with salt and paper.
4, Lay the bacon into the terrine mold with overlapping. Leave enough overhanging to fold over.
5, Spoon the 1/2 of mixture to the mould, then layered the duck breast and fig. Then another top layer of the mixture.
6. Wrap up the terrine with the bacon. If necessary may cut of the excessed bacon.
7, Heat oven to 180C. Use a deep baking tray and add boiling water to create a water bath.
8, Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill at least overnight, best 2 days.
9, Before serve, soak the whole terrine mold into hot water for few minutes. Then you can easy loose the terrine.
(Inspired from Gordon Ramsay's Recipe )