Ingredients
- 1 duck, about 5 pounds
- 15 ounces barding fat (ask butcher for a layer of pork fat)
- 1 medium-size onion
- 1 medium-size carrot
- 6 ounces pork fillet, cut in 4 pieces
- 1 garlic clove, unpeeled
- 1 medium bouquet garni, containing sage
- 1 teaspoon soft green peppercorns
- Salt and freshly ground black pepper to taste
- 1 ¾ cups dry white wine
- Nutritional Information
Nutritional analysis per serving (12 servings)
1040 calories; 99 grams fat; 33 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 14 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 178 milligrams cholesterol; 342 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 to 14 servings
Preparation
- Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.
- Finely mince barding fat in food processor.
- Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
- Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.
- Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.
- When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
- Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.
Dining and Cooking