Terrine of duck hazelnuts and pistachio by Brigitte
Original recipe: Original recipe
Comments: Do not fill the terrine to the brim, it may overflow in the oven.
Candied orange zest: take a few peels from an orange using a peeler. Let them soak for 1 hour in cold water. Replace the water and then boil them briefly. Dry them and cut them into thin slivers. Place the zest in a pan with the same volume of sugar and a few drops of water to wet the sugar. Cook slowly until the water has completely evaporated. If you can't find ground pork, you can use sausage meat, but beware, it is generally already salty, therefore reduce the amount of salt accordingly.
For the jelly, I gave up on the agar agar, too capricious, indeed all AA do not have the same gelling power and it is difficult to predict the outcome. So I now use gelatin sheets (7 x 13 cm). The package requires 6 sheets for 1/2 l of liquid, that's what I use.
Ingredients (for a 1.5 l dish - 28 x 10 x 5 cm pan):
2 duck breasts (300 to 350 g each)
500 g ground pork (or sausage meat - see comment)
1 tablespoon flour
1 bunch of chopped parsley or 1 tablespoon if dry
3 finely chopped shallots
2 cloves garlic
3 tablespoons olive oil
1 tablespoon Provence herbs
1 teaspoonful of salt
1 teaspoon of fine crushed pepper (20T)
2 teaspoons drained green pepper
1 good schlook of Cognac (or Armagnac)
1 good schlook of Porto
20 g of coarsely crushed hazelnuts
40 g whole or partially crushed pistachios
1- tablespoon candied orange zest
3 bay leaves
For the jelly:
Port jelly: 4- dl of good chicken broth and 1 dl of white port (see texte).
Detach with a sharp knife and / or pushing with the thumb the skin of the two duck breasts.
Cut the first into long strips and the second into small cubes.
Line the bottom of the terrine with the two skins, and going up on the edges, closely matching the shape of the terrine.
Chop the parsley, shallots and garlic.
Mix all the ingredients: the sausage meat, the diced duck breast, an egg, the parsley, the flour, Provence herbs, shallots and garlic with hazelnuts, pistachios, EVOO, salt, pepper, green pepper, candied orange zest, cognac and Port.
Mix well until completely homogeneous.
Place a first layer of stuffing, then the strips, then the rest of the stuffing on top.
Press well so that everything is well packed. Place a few bay leaves on the surface.
Cover (aluminum foil) and put in an unheated oven, for 1:30 hour at 180C.
After 1 hour, remove the aluminum foil and finish cooking. Then leave the terrine in the oven off for 2 hours.
After this time, prepare the Porto jelly.
Drain the liquid fat from the terrine. Replace with the jelly so as to slightly cover the whole terrine.
Leave at least overnight in the refrigerator.