Name: Terrine of Truffled Duck Breasts
Yield: Serve six people
Cuisine: French
Ingredients: 300 g pork back fat, finely sliced; 200 g truffles; 8 large Peking duck breasts, skin removed; 2 tbl cognac; salt; 1 sprig thyme; freshly-ground black pepper

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

I developed this dish for one of the famous Rothbury Estate dinners. Its distinguishing feature is that it is cooked at a relatively low temperature. The truffles may be replaced by other mushrooms but the terrine will lack the depth of flavour and the dramatic colour contrast of the original.

Ingredients

8 large Peking duck breasts, skin removed
2 tbl cognac
1 sprig

Method

Trim the main ligament that attaches the breast to the wing of the duck and slice the breasts in two laterally. Sprinkle them with cognac and thyme. Season generously with salt and pepper. Slice the truffles into 5-mm rounds.

Line a terrine with the pork fat leaving sufficient hanging over the sides to cover the terrine when it is filled. Place a layer of duck breast on the bottom follo

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