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Duck Liver Terrine with Apple-Mango Chutney

Source: Casual Cuisines of the World - Country Inn
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  25 Hours 20 Minutes
  Serves 8-10
The term terrine refers to the ceramic loaf-shaped pan in which this preparation is baked, as well as the preparation itself. Meat molds are quite rich, so small portions are recommended. In this recipe, the tangy sweet-sour nature of the chutney offsets some of the richness. Serve with toasted baguette slices.
RECIPE INGREDIENTS
For Chutney:
3 tablespoons unsalted butter
3 tablespoons diced white onion
1/4 cup firmly packed brown sugar
2 green apples, peeled, cored and cut into small wedges
1 mango, peeled, pitted and diced
1/4 cup cider vinegar
1/2 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
1 bay leaf
1 cinnamon stick, about 2 inches long
2 whole cloves
1/2 cup apple cider
For Terrine:
3/4 lb duck livers, trimmed of any connective tissue
1 1/2 cups milk
1/4 cup port wine
1 lb lean pork, diced
1 lb pork fat back, diced
2 teaspoons salt
1/4 teaspoon each ground allspice, nutmeg, ginger and cloves
1/2 teaspoon each freshly ground pepper and dried thyme
1/2 cup heavy cream
2 fresh thyme sprigs
2 bay leaves
Duck Liver Terrine with Apple-Mango Chutney Recipe at Cooking.com
DIRECTIONS
FOR CHUTNEY: In a small nonreactive saucepan over medium heat, melt the butter. Add the onion and sauté until tender, about 3 minutes. Stir in the brown sugar and sauté for 2 minutes. Add the apples, mango, vinegar, mustard seeds, pepper flakes, bay leaf, cinnamon stick and cloves. Stir well, cover and cook over medium heat until the apples have softened, 5-10 minutes.


Uncover, add the cider and cook over low heat until the juices are reduced to a somewhat syrupy consistency, 10-15 minutes. Remove from the heat and let cool completely before serving.


FOR TERRINE: Combine the duck livers, milk and wine in a 1-qt bowl. Cover and refrigerate overnight.


The next day, drain the livers and place in a food processor fitted with the metal blade. Process until completely smooth, about 1 minute. Transfer to a bowl.


In the food processor, combine the pork, pork fat back, salt, mixed spices, pepper and dried thyme. Add the cream and process for 45 seconds. Add the liver mixture and pulse on and off until the mixture is well combined.


Press the mixture evenly into a terrine or similar container 10 inches long by 3 1/2 inches wide by 3 1/2 inches deep. Decorate the top with the thyme sprigs and bay leaves. Cover and refrigerate for 1 hour.


Preheat an oven to 350 degrees F. Place the terrine in a deep baking pan and pour hot water into the pan to reach two-thirds of the way up the sides of the terrine. Bake, covered, until an instant-read thermometer inserted into the center registers 140 degrees F., 45 minutes-1 hour. Remove from the oven and remove the terrine from the baking pan. Let cool, then refrigerate overnight.


Cut the terrine into slices and arrange on individual plates. Accompany with a spoonful of the chutney.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 635
Fat. Total: 52g
Fiber: 1g
Carbohydrates, Total: 21g
Sodium: 569mg
% Cal. from Fat: 74%
Cholesterol: 247mg
Protein: 20g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia, NY Reviewed: 12/08/2009
Good Stuff!
A bit time-consuming but worth it, rich and delicious. The apple-mango chtney was so good it stood out on it's on.
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