Recipe - Duck And Prune Terrine

6 Magret of duck; (3 double
breasts)
One half pound Pork butt; in 1/2" pieces
4 tablespoon Duck fat
1 Turnip; in 1/4" dice
8 Shallots; roughly chopped
1 Carrot; in 1/4" dice
10 Prunes; soaked 4 hours in:
8 tablespoon Armagnac
5 Eggs
One fourth cup Heavy cream
One half teaspoon Ground cinnamon
Salt and pepper

Preheat oven to 325 degrees F.

Remove fat from magret, chop into One fourth 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 1Three fourths 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 MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998