Terrine Connaught

By Saveur
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Ingredients

FOR THE SEASONED FAT:

1 cup lard

1 small yellow onion, peeled and sliced

1 clove garlic, crushed and peeled

1 bay leaf

1 sprig fresh thyme

FOR THE TERRINE:

1 4–5-lb. duck, boned

4 tbsp. ruby port

2 tbsp. cognac

3 tsp. rum

1 tbsp. salt

1 tsp. freshly ground black pepper

Pinch quatre-épices

¼ tsp. saltpeter

1 carrot, peeled and chopped

1 small yellow onion, peeled and chopped

1 rib celery, chopped

1 lb. pork neck bones, cut into pieces by butcher

4 cups chicken stock

1 lb. cold boneless pork shoulder, fat and sinew removed, cubed

1 lb. cold fresh fatback

1 1-oz. black truffle, thinly sliced

¼ cup shelled unsalted pistachios

4 oz. fresh foie gras, cut into

½'' batons