duck terrine

I recently had a craving for duck, and so the natural thing to do is go to the store buy myself and duck butcher it and experiment.  I butchered the bird like I would a chicken, but instead decided to use the the breasts to make a terrine.

Now here is the experimenting part.  I have seen many recipes for various types of terrines, I even enjoyed (probably the best duck terrine in my life) duck terrine at Paul Bocuses restaurant in Colonge Mont D'Or, Lyon France, called Chez Paul Bocuse.  The terrine was a very delicate flavoured one, almost smooth like a farce (forced meat) and so tasty.  I was inspired to try to make up my own recipe, which tasted very good, but I need to tweak the cooking time sous vide.

So here is what I did.  I chopped up the duck breasts in a blender, added my eggs, cream, and then of course seasoned it with salt and pepper and some fresh garlic.  But here is where I veered away from your typical duck terrine.  I added some French Brandy and some Marc de Bourgongne.  Marc is a very strong alcohol so I used very little and its made from the grapes in Burgandy France.

non sous vide

I know its been a while since my last post but here come some great recipes and dishes.

In the upcoming posts I will talk about Duck terrine, yes you can overcook in a sous vide machine, so timing is very important, a different duck confit recipe, and a roulade of asparagus stuffed beef tenderloin  all cooked sous vide of course.

I also cooked a very big dinner in honour of my younger brothers wedding and although I did not cook anything for that meal sous vide, the food was delicious and I have pictures to post ...

so here are the pictures from that dinner.

 Asparagus

 ice water bath for post sous vide food

Sirloin tip, chicken, white asparagus, parisimanne and jerusalem artichokes

Ice cream made sous vide with almond touille

my turned vegetable dinner

 Apple and citrus tart