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Duck Terrine with Apricots

January 6, 2017 By Angela Olson Matthews Leave a Comment · Print recipe ·

duck-terrineI bought a vintage Le Creuset Pate/Terrine pan at an antique store in Bath, Maine, perfect for Duck Terrine with Apricots. I loved it when I first saw it, but wanted to sleep on it. Since it was all I could think about the next day, I called the store and they mailed it to me. It has been sitting on my counter patiently waiting to be used for a Terrine, so here it is. I know this may seem like a lot of steps, but it is worth the effort. It is a combination of several  recipes I found by searching through my French cookbooks.  You can taste the layers of flavor which are such a great combination of duck, chicken livers, pork, and subtle spices. It is very rich, a little goes a long way. It is important to let it sit at least 3 days before you serve it. I hope you like it as much as we do, it is delicious on a crusty baguette with a Cornichon pickle.


Makes: 1 loaf plus some, if you use the Le Creuset Terrine #32 (1.5 quart)
Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour and 30 minutes
Sit Time after Cooking: At least 3 days, it just gets better, every day (Will last in refrigerator up to 10 days)


¾ cup dried apricots, diced
½ cup Cognac or brandy (I used Cognac)
12 ounces duck meat, boneless, skinless, cubed
1 ¾ cup unsmoked, thick cut bacon, cubed
8 ounces chicken livers
1 ¾ pounds pork, ground
4 small shallots, about ½ cup, peeled and minced
2 cloves of garlic, peeled and minced
2 tablespoons Dijon mustard
2 teaspoons sea salt
1 teaspoon dried thyme
½ teaspoon, King Arthur’s Apple Pie Spice (contains: cinnamon, nutmeg and allspice)
¼ teaspoon dried ground cloves
¼ teaspoon dried ground ginger
Black Pepper, freshly ground
2 large eggs


Preheat oven to 350° F. Lightly butter or spray a 11.5 x 3.25 x 2.5 inch terrine or a 9 x 5 x 3 inch loaf pan. Cut and butter a small piece of parchment paper for the top of your terrine or loaf pan.

  1. In a small saucepan, heat the apricots with the Cognac until the liquid begins to simmer. Remove from the heat, cover and set aside.
  2. Place the cubed duck meat with the cubed unsmoked bacon on a small sheet pan and place in the freezer, freeze until the edges of the meat are frozen.
  3. In a food processor, with the blade, puree the chicken livers, add the slightly frozen duck meat and bacon and pulse until the mixture is almost a smooth paste, but you can still see chunks.
  4. In a large bowl, add the mixture from the food processor, ground pork, shallots, garlic, mustard, salt, thyme, Apple Pie Spice mixture, cloves, ginger and freshly ground pepper. Mix well.
  5. Add the eggs and the plumped dried apricots and their liquid and mix really well.
  6. Gently pack it in the terrine or loaf pan. Place the cut and buttered parchment over the top, then seal with aluminum foil.
  7. Set the terrine or loaf pan in a larger baking dish and add enough hot water to reach halfway up the outside of the loaf pan.
  8. Bake for about 1 ½ hours, or until an instant read thermometer registers 160° F.
  9. Remove from the oven, lift the terrine out of the water bath, drain the hot water. Put the terrine back into the baking dish and place a brick or flat heavy object covered in aluminum foil (I used bricks) on the foil top of the terrine and let it cool to room temperature.
  10. Once cooled, refrigerate the terrine, with the bricks,  for at least 3 days before serving. Run a knife around the inside of the terrine to loosen and turn it out onto a board or a platter and serve in slices. It may crumble a bit, that’s OK, it is a chunky, country style terrine.

Serve: On crusty bread and Cornichons (extra fine gherkins).

Note: I had a little terrine mixture left, I cooked it in a small metal loaf pan (approx. 3 x 5 x 2 inch) in a water bath alongside the larger one; cook for about 1 hour, until the internal temperature reaches 160° degrees F.


RESOUCE LINKS:

Breville 16 Cup Food Processor

King Arthur Apple Pie Spice

Taylor Instant Read Thermometer

Le Creuset Terrine #32

le-ceruset-terrine

Vintage Le Creuset Terrine

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Filed Under: All Recipes, Appetizers Tagged With: appetizer, apricot, chicken liver, duck, lunch, make ahead, nut free, pork, terrine

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