Duck Terrine

Step-by-step cooking

1. Step 1:

   

   Necessary ingredients.

2. Step 2:

   

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

3. Step 3:

   

   Cut pork into the same pieces as duckling.

4. Step 4:

   

   Remove the shell from the kupat, chop coarsely.

5. Step 5:

   

   Put the prepared meat in a bowl, 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 cook it yourself). Grate the nutmeg, crumble the thyme. Pour in the port. Mix everything thoroughly.

6. Step 6:

   

   Wrap the bowl with cling film, put it to marinate for a day in the refrigerator.

8. Step 7:

   

   The day has passed. Add sour cream, chopped hazelnuts to the bowl. Whisk 2 eggs and yolk in a separate bowl, pour into the meat mixture. Mix everything well with a fork, take out the pieces of lavrushka that come across.

9. Step 8:

   

   Roll out the dough layers. From one, cut off a part to decorate the terrine.

10. Step 9:

    

    Grease the baking dish (oblong) with butter, put one layer of dough (larger) into it so that the sides form. Put the minced meat on the dough tightly.

11. Step 10:

    

    Cover the filling with the second layer of dough (smaller), fasten the edges of the layers. Beat an egg in a glass, brush the dough with it on top. From the dough left for later, form decorations. On top of the terrine, make two cross-shaped incisions with a knife.

12. Step 11:

    

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