Duck terrine

I had some roast wild duck left over just before Christmas and so I came up with this terrine as a tasty way of using it up.  My mum gave me some mushrooms as she had picked up a bargain box from the market so the middle layer is the mushroom mixture I use for Beef Wellington with a dash of double cream and roasted chestnuts added.  The whole thing was a winning combination with a good mix of texture and taste.

You could use leftover chicken, pheasant or indeed any fowl to make this terrine.

200g duck (already cooked and stripped off the bones)
6 sausages
6 rashers middle bacon
150g mushrooms, wiped and chopped chunkily
100g roasted chestnuts ( I used the vacuum packed variety), chopped chunkily
25g butter
1 onion, chopped finely
3 tbsp double cream
2 tbsp Marsala or Madeira wine
2 tbsp chopped parsley


Line a loaf tin with the rashers of bacon, overlapping them and leaving a good overhang so that they will stretch over the top of the terrine at the end. I alternated using the back part of bacon with the rasher part which helped fill the gaps better.

Melt the butter in a large pan over a medium heat and add the onion and fry until golden, remove to a plate.  Add the mushrooms to the same pan and cook until golden, add the onions back to the pan and add the chestnuts.  Add the Marsala and reduce by a half and then stir in the cream and bubble for a moment and then take this off the heat. Add the chopped parsley and stir to combine.

Take the skin off the sausages.

Place the duck meat into a food processor with half the sausage meat (i.e. the meat from 3 of the sausages) and pulse until fairly smooth and combined.

Place half the duck mixture into the bottom of the terrine and spread out evenly.  Next add the mushroom mixture and spread evenly.  On top of this layer the remaining sausage meat and then the final layer of duck mixture. Wrap the overhanging bacon rashers over the top of the terrine until it is completely covered.  Cover tightly with foil and bake in a preheated oven at 180°c (gas mark 4 or the baking oven of the Aga) for 1 hour or possibly up to 1½ hours.  You will know when it is cooked as it begins to shrink away from the sides of the tin.  Leave the terrine in the tin to settle and then turn out when completely cold. This is good made the day before you want to eat it to allow the flavours to develop.  Serve in slices.

Get printable version

Print Friendly, PDF & Email

Duck terrine Read More »

Roast duck with sour cherry sauce

roast duck

I have had a bit of a sour cherry theme to this week, last night we had roast duck with sour cherry sauce, served with red cabbage which included, of course, dried sour cherries.  It was very tasty too.

We don’t eat much duck in this house, but when I was in the supermarket this week I nearly picked up a chicken but was drawn to the duck instead.  I always buy free range chickens and if there is an organic one available I will have that.  I noticed that you cannot get an organic, or indeed free range, duck from the supermarket that I was in, so I went for the next best – an RSPCA Freedom Food endorsed bird. Perhaps Hugh and Jamie should get on the case of all poultry farming, as the choice when you want to buy  turkey seems even more limited.  I try to buy our meat from the butcher as much as I can, but sometimes when you are already in the supermarket this is an impractical option and interestingly whilst we have two very good local butchers, both with excellent reputations for their meat, it can be difficult to get free range birds from either of them so I tend to buy our chicken at the supermarket where it is labelled as organic and free range.

Anyway, back to the meal.  I have adapted Delia Smith’s version of the recipe, which can be found in her Winter Collection, by omitting the Morello cherry jam and using instead a scant tablespoon of dark soft brown sugar to the reduced gravy.  I followed Delia’s instructions for cooking the duck, which includes taking the bird out of the wrapping as soon as you get it home and placing it in the fridge for a day without any covering so that the skin becomes really dry before cooking and then cooking it for a long time to achieve a lovely crispy skin and a duck that does not taste too fatty.

Just before cooking the duck is pricked all over with a fork, so that the fat can escape, and then placed on a grill rack in a roasting tin.  The duck came with its giblets so I placed these underneath the duck in the roasting tin to flavour the gravy.  The duck is put into a preheated oven at 220°c (425°f, gas mark 7) for 30 minutes.  The heat is then turned down to 180°c (350°f, gas mark 4) and the duck is cooked for another 2 hours. You may need to pour off some of the fat during the cooking time. Whilst the duck rests the gravy can be made.

For the gravy:
400 ml red wine
25g dried sour cherries
1 tbsp dark soft brown sugar

Soak the cherries in the red wine whilst the duck is cooking so that they are nice and plump. Delia recommends fifteen minutes of soaking but I left mine for 2 hours and they were lovely.

After the duck has been removed to a plate to keep warm and rest, remove the giblets from the pan and pour the fat off, leaving the juices remaining in the pan. Place the pan on a medium heat and add the wine (with the cherries), stirring to deglaze the pan, making sure all the tasty crusty bits are incorporated into the gravy. Reduce the liquid by about a half, so that it is thick and syrupy and add the sugar to taste (you may need more, or you may need less).  Season with salt and pepper and pour over the carved bird.

Print Friendly, PDF & Email

Roast duck with sour cherry sauce Read More »