Duck Terrine With Aspic - cooking recipe

Ingredients

5 lbs duck
1 duck liver
1/4 lb raw calf liver
3/4 lb ground veal
1/2 cup onion, finely chopped
1 teaspoon salt
fresh ground pepper
1/2 teaspoon ground allspice
1 teaspoon dried rosemary
1/4 cup port wine
2 tablespoons Grand Marnier
1 orange zest, of
3 slices unpeeled oranges
1 1/2 cups aspic (separate recipe)

Preparation

Preheat oven to 350 degrees F.\r\nHave a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4\" to 1/2\" mince.
In a food processor roughly chop the duck liver, calf's liver and onion.
Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
Remove the duck from the terrine dish and wash it and dry well
Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.