Try this Duck and Prune Terrine recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees F. Remove fat from magret, chop into 1/4 inch dice and set aside. Hand cut magret meat into 1 inch cubes and place in food processor with pork butt. Grind until rough, barely pulsing to bind. In a 12 to 14 inch saute pan, heat duck fat until smoking. Add turnip, shallots and carrot and saute until deep golden brown, about 10 to 12 minutes. Add prunes and Armagnac and cook until liquid is reduced to 4 tablespoons. Remove from heat and cool. In a mixing bowl, stir together duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly ground. Spoon firmly into a 2 quart terrine mold or loaf pan and pack in. Cover with foil and place in roasting pan. Fill roasting pan half full with cold water, place in oven and bake 13/4 hours. Remove and cool. Place 2 soup cans lengthwise over the terrine and refrigerate overnight. Serve cool with frisee salad and cornichons. Yield: 6 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A22 Posted to MC-Recipe Digest by Sue
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 391 | ||
Calories from Fat: 280 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 896.6mg | 276 % | |
Sodium 319.4mg | 11 % | |
Potassium 283.8mg | 7 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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