Duck terrine

Step-by-step preparation

Cooking time: 1 day 3 hr

1. STEP 1

   

   Required ingredients.

2. STEP 2

   

   Trim the flesh from the duck legs and cut it into small pieces.

3. STEP 3

   

   Cut the pork into the same pieces as the duck.

4. STEP 4

   

   Remove the shell from the kupat and chop coarsely.

5. STEP 5

   

   Place the prepared meat in a bowl and mix everything well. Add salt, coarsely broken bay leaves, ground black pepper and other spices. Salt and spices can be replaced with Adyghe salt if you have it (if not, you can always prepare it yourself). Grate the nutmeg and chop the thyme. Pour in the port. Mix everything thoroughly.

6. STEP 6

   

   Wrap the bowl in cling film and marinate in the refrigerator for a day.

7. STEP 7

   

   The day has passed. Add sour cream and chopped hazelnuts to the bowl. Beat 2 eggs and yolk in a separate bowl and pour into the meat mixture. Mix everything well with a fork, remove any pieces of bay leaf.

8. STEP 8

   

   Roll out the layers of dough. Cut a piece from one to decorate the terrine.

9. STEP 9

   

   Grease a baking dish (oblong) with butter, place one layer of dough (larger) in it so that sides are formed. Place the minced meat tightly onto the dough.

10. STEP 10

    

    Cover the filling with the second (smaller) layer of dough and seal the edges of the layers. Beat the egg in a glass and brush the top of the dough with it. Form decorations from the dough left for later. Make two cross-shaped cuts with a knife on top of the terrine.

11. STEP 11

    

    Bake the terrine in an oven preheated to 150 degrees for 1.5 hours. Let the finished terrine cool completely, then cut it into portions and serve with fresh herbs.