COUNTRY DUCK TERRINE WITH PISTACHIOPin this if you like it:
Singapore… a city that I have been conquered by. Not in a single moment, and not at first sight, but I fell in love with it. City of nice people, great food, and beautiful architecture. You can look at my adventure in this glorious city HERE
And they have so deliciously cooked dishes in local restaurants! Even if there’s no Michelin stars, and most of them are foreign, but still very tasty, with really hospitable owners. So save some free time for gastro-meeting with Singapore, because you definitely should spend at least a few hours enjoying delicious meal and a glass of a good wine in a friendly company.
Now I will give the word to the talented chef Stefane Istela, who presents his dish sharkuteri:
The dish from the picture is Charcuterie platter.
I love to prepare and eat charcuterie. I was excited to purchase my smoking machine for the restaurant. I produce 7-8 types of charcuterie for the restaurant daily, and they are all house-made and house-smoked. I have sharpened my skills and craft of butchering and producing charcuterie in the last 20 years.
The charcuterie platter comprises of a variety of charcuterie such as country duck pate, foie gras terrine, duck prosciutto, kurobuta white ham, pork and duck rillettes, pork knuckle terrine, and served with house-pickled vegetables.
The recipe I am sharing is the country duck pate which is made with duck meat, pork belly, foie gras, chicken liver, pistachios and seasoned with mixed herbs and finished with armagnac and port.
It’s really delicious, try it!
- 500 gm Duck legs, deboned
- 400 gm Pork belly, skin removed
- 200 gm Foie gras
- 220 gm Chicken liver
- Thyme Chopped
- Rosemary Chopped
- 5 cl (50 ml) Armagnac
- 5 cl (50 ml) Port
- 80 gm Smoked bacon
- 140 gm Duck gizzard, confit
- 100 gm Pistachio
- 1 Egg
- 100 gm Caul fat
- 16 gm Salt
- 2 gm White pepper
- 2 gm Four-spice mix
- Cut the duck legs and pork belly into small pieces. Add the foie gras and chicken liver, then the finely chopped thyme and rosemary.
- Weigh all the ingredients (should make approximately 1.32 kg). Season accordingly to the recipe (for 1.32 kg of ingredients, the seasoning required will be 21 gm of salt, 3 gm of white pepper, 3 gm of Four-spice mix).
- Then add the smoked bacon and duck gizzard (do not add these into the seasoning as they are already salty)/
- Add the Armagnac and the port.
- Grind all the ingredients together with your kitchen aid grinder. Add the pistachio and the egg.
- Cool down in the refrigerator. This is the “farce”.
- Use a terrine mold. Carefully place the caul fat inside your terrine mold and ensure that you have around 2 inches of caul fat over-hanging outside the mold.
- Place the cooled “farce” into your terrine mold and close “farce” with the extra caul fat.
- Place the terrine in the fridge for 2 hours.
- Preheat your oven at 250°C. Place your terrine into a deep tray with some water (bain-marie) and place the tray with the terrine into the oven. Cook for 15 min at 250°C, then reduce to 180°C for 20 to 25 min until you reach a terrine core temperature of 52°C.
- Remove your terrine and let it rest in room temperature for 20 min. Place the terrine into fridge and let it rest overnight before serving
“My passion and love for my craft has evolved over the years and now I cannot stop cooking. I can’t imagine myself without cooking at least something during a day (not talking about a week of more). Even when I am on vacation, I want to cook everyday.”
The main thing in a dish — organic food and water. In the cities you have insipid water, not alive. It is not good for cook.
I always made simple dishes. When the dish is simpler, so it is closer to the person and tastes better.
- See more at: http://foodnchef.com/portfolio/maria-ilinichna-fomina-my-grandmother/#sthash.q6V3J7cM.dpuf“
Read more about Stephane Istel, the author of this recipe at Food & Chef