French Roasted Duck Terrine
A classic French dish made with roasted duck, perfect for a special occasion. This terrine is a show-stopper, with its rich flavors and beautiful presentation.
Ingredients
- ●1 pound duck breastfresh or frozen
- ●1 medium onionthinly sliced
- ●2 medium carrotthinly sliced
- ●2 stalks celerythinly sliced
- ●3 cloves garlicminced
- ●1/4 cup cognacoptional
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the duck breast with salt and black pepper.
- 3
Sear the duck breast in a hot skillet until browned on both sides.
- 4
Transfer the duck breast to a roasting pan and roast for 20-25 minutes, or until cooked through.
- 5
While the duck is cooking, sauté the sliced onion, carrot, and celery in a little bit of oil until tender.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Add the cognac (if using) and cook until the liquid has almost completely evaporated.
- 8
Once the duck is cooked, let it cool slightly before slicing it thinly against the grain.
- 9
To assemble the terrine, layer the sliced duck, sautéed vegetables, and a sprinkle of salt and pepper in a dish.
- 10
Repeat the layers one more time, finishing with a layer of duck on top.
- 11
Cover the terrine with plastic wrap and refrigerate for at least 2 hours or overnight.
- 12
Before serving, slice the terrine into thick slices and serve chilled.