Duck terrine: the French know a lot about appetizers

1. To reduce the time that will need to be spent on preparing this delicious dish, it is better to remove the meat from the duck carcass in advance, then you can even put it in the freezer, and if necessary, take it out and cook terrine from it. On the day of preparation, you only have to twist it in a meat grinder along with chicken meat. We will leave only one duck breast, which we will cut into a cube.

2. When we prepare the minced meat, we will begin the preparation itself. Fry the peeled garlic cloves in vegetable oil and then remove from the pan.

3. Then fry the finely chopped onion and add duck breast cubes to it, lightly fry.

4. As soon as the breast pieces grab, add the minced meat to the pan and continue to fry, stirring all the time. Do not try to fry the meat too much, it just needs to turn white and that's it, the juiciness and tenderness of the terrine will depend on it.

5. So, we wait until the meat changes its color, and immediately pour rum into the pan, add dried thyme and rosemary.

6. Then pour in the cream.

7. Mix everything and after a minute remove the pan from the heat, add pistachios, which can first be lightly fried in a pan, also salt and pepper to taste.

8. Pour the beaten egg into the meat and mix well. Since it was inconvenient for me to mix everything in a pan, I transferred the minced meat to a bowl.

9. For terrine, use a rectangular shape, in which cupcakes are usually baked. Grease it with a little oil and lay the thinly sliced bacon strips so that the bottom of the form is completely covered with them and the edges hang over the sides of the form. We tightly lay the minced meat to the middle of the form and lay out the chopped dried plums in the center.

10. After that, lay out the remaining minced meat and tamp it down well, cover with hanging strips of bacon.

11. Cover the mold with a piece of foil and place it on a rimmed baking sheet or any larger refractory mold, into which we pour water so that it only reaches the middle of the mold with terrine. We heat the oven to 180 degrees and install our design in it, bake for an hour and twenty minutes.

12. After this time, remove the foil and bake for another 10 minutes so that the bacon is slightly browned. After we take it out of the oven and let the duck terrine cool.

13. And when it cools down, cover it with foil again, put a load on top and send it to the refrigerator for a day! Yes, this is such a long wait. During this time, the dish will infuse, which will affect its taste positively. But it is very convenient, because it can be prepared in advance, and at the right time it can only be beautifully served to the table by pulling the terrine out of the mold. Cut the duck terrine into portions and serve as a cold appetizer.

Agree, such a dish will look very impressive on the festive table!