Duck Terrine with Brandied California Raisins, California Golden Raisin Waldorf, and Port Wine Raisin Sauce

A zesty raisin-topped first course cold appetizer.

Details

INGREDIENTS

    Duck Terrine

    • 1/2 cup California raisins
    • 1/4 cup brandy
    • 1 Maple Leaf Farms Peking duck
    • 2 tablespoons duck glace
    • 2 egg whites
    • 3/4 cup heavy cream
    • 1 tablespoon fresh thyme, chopped
    • Salt and white pepper; to taste
    • Pâte spice*

    Waldorf Salad Dressing (Makes 2 1/4 cups)

    • 3 pastueurized egg yolks or equivalent egg substitute*
    • 1/2 cup walnut oil
    • 1/2 cup crème fraiche or sour cream
    • 1/2 cup plain unflavored yogurt
    • 3 tablespoons fresh lemon juice
    • Salt and pepper; to taste

    California Golden Raisin Waldorf

    • 1 Granny Smith apple, julienne
    • 1 ripe pear, julienne
    • 1/4 cup California golden raisins
    • 1 cup Waldorf Dressing (above)
    • 2 tablespoons finely chopped celery
    • 1/4 cup walnuts, toasted and chopped

    Port Wine-Raisin Sauce

    • 2 cups port wine
    • 1/2 cup black currant jelly
    • 1/4 cup California raisins

    Salad

    • 1 cup salad oil
    • 1/3 cup rice wine vinegar
    • 1 1/2 tablespoons Dijon mustard
    • 1 tablespoon shallot, chopped
    • 1 tablespoon chives, chopped
    • 32 asparagus spears, blanched
    • 8 cups baby lettuce

    PROCEDURE

    Duck Terrine

    A day ahead, measure raisins into small bowl and mix with brandy. Allow to stand at least 12 hours.

    Line terrine pan with plastic wrap; set aside. Preheat oven to 250ºF. Debone duck breast, reserving skin and part of one half-breast for garnish. Debone leg and thighs; discard skin. Grind meat into stainless steel mixing bowl over ice. Turn into chilled food processor with glace, egg whites, cream and seasonings; purée.

    Spread mixture in prepared terrine pan with reserved duck breast in center. Place terrine pan in a water bath and bake at 250ºF until center temperature is 135ºF. Remove from oven, cool and chill.

    Waldorf Salad Dressing

    Whisk egg yolks and slowly add walnut oil, beating all the while till emulsified. Fold in crème fraiche, yogurt and lemon juice. Season to taste. Set aside.

    California Golden Raisin Waldorf
    Combine all ingredients except walnuts and chill for 1 hour.

    Port Wine-Raisin Sauce
    Combine all ingredients in nonreactive saucepan and reduce by half. Purée and strain. Return to saucepan and cook until reduced to syrup consistency. Set aside.

    Salad

    Combine oil, vinegar, mustard, shallot and chives; mix together well. Pour over asparagus and marinate for 1 hour. Drain vinaigrette and dress greens.

    To Serve

    About 1 hour before serving, fold toasted walnuts into Waldorf Salad; divide and spoon onto individual serving plates. For salads, arrange greens and asparagus spears along side and top with a slice of duck terrine. Drizzle port wine sauce on plate and serve.

    Chef Note: Pâté spice is a blend of herbs and spices usually containing cloves, dried ginger, nutmeg, paprika, dried basil, black pepper, white pepper, bay leaf, dried thyme, dried marjoram and salt.

    If pasteurized egg yolks are unavailable, combine yolks, crème fraiche and yogurt in top of double boiler and heat 15 to 20 minutes, stirring constantly, to 160°F. Then, whisk in oil and lemon juice and whisk till emulsified.

    Nutrition Facts Per Serving

    Calories 550 (67% from fat); Total Fat 42g (sat 8g, mono 16g, poly 16g, trans 0g ); Cholesterol 85mg; Protein 10g; Carbohydrate 28g; (Dietary Fiber 2g; Sugars 21g; ); Iron 2mg; Sodium 260mg; Calcium 76mg; Potassium 448mg

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