Duck and Cured Ham Terrine

Name: Duck and Cured Ham Terrine
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 20 serving(s)
Ingredients: 1/2 lb chicken liver; 1 duck liver (optional); 1 duck (skinned and boned); 3/4 lb lean boneless pork (loin or sholder); 1/4 lb pork fat; 2 large eggs; 1/2 teaspoon fresh ground black pepper; 3/4 teaspoon thyme; 1/2 cup dry spanish sherry wine (fino); 1/4 cup brandy (preferably Spanish); 2 large garlic cloves (minced); 2 tablespoons minced parsley; 1/3 cup cured ham (in 1/4&quot, cubes); pork fatback (thinly sliced); 4 bay leaves

Submitted by StevenHB

"I've served this twice - once at a tapas party thrown in November, 2001 and a second time at a reunion of sorts that my wife and I hosted over the summer of 2014 (I'm posting this after the 2014 event). I thought that it was perhaps a bit salty as written so I'd suggest that you make the terrine with half the salt and then saute a teaspoon or so to taste for salt. Remember, though, that it's served cold or at room temperature, which may mute the saltiness compared to eating it hot out of a pan. I like that I can make this a few days ahead of time and that it gets better after a few days in the fridge. I used about 3/8 lb pancetta instead of the fatback, since I couldn't slice it thin enough the first time I made it - it was gross and got cut off before serving."

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Ready In:: 3hrs
Ingredients:: 15
Serves:: 20

ingredients

¹⁄₂ lb chicken liver
1 duck liver (optional)
1 duck (skinned and boned)
³⁄₄ lb lean boneless pork (loin or sholder)
¹⁄₄ lb pork fat
2 large eggs
¹⁄₂ teaspoon fresh ground black pepper
³⁄₄ teaspoon thyme
¹⁄₂ cup dry spanish sherry wine (fino)
¹⁄₄ cup brandy (preferably Spanish)
2 large garlic cloves (minced)
2 tablespoons minced parsley
¹⁄₃ cup cured ham (in 1/4", cubes)
pork fatback (thinly sliced)
4 bay leaves

directions

Remove fat from duck, too. It should weigh ~3 1/2 pounds.
Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat. Blend to a medium consistency. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. Stir in the ham.
Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
Remove the loaf pan from the water and pour off any fat. Weight down with a heavy object (a foil-covered brick works well) and cool. Remove the weight, cover, and refrigerate for several days. Bring to room temperature before serving.
Onion marmalade complements the pate well. I didn't serve the marmalade.
*** Make several days in advance ***.