Pulse several times to chop everything evenly and scrape down the sides of the processor bowl, then puree until smooth. In a mixing bowl, stir together the shredded leg meat, foie gras, fillets, onions, chopped parsley, salt and chilli pepper. Learn more and adjust your cookie settings. Certain functionalities of this site (sharing of content on social networks, statistics, customizations...) are based on services offered by third-party sites. 1. Transfer to a bowl. Put the chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, the eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in the bowl of a food processor. WELCOME TO BORDEAUX.COM BY ENTERING THIS SITE, I CERTIFY THAT I AM OF LEGAL DRINKING AGE IN MY COUNTRY OF RESIDENCE. In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip … Place the duck or goose fat into a large casserole pot and melt over a low heat. Remove skin, then remove meat, setting leg meat and bones aside. Bake in a bain-marie in an oven … A 100%-Southwestern France pairing! Serving wine : Bottles, glasses & accessories. © CIVB, 2020 Alcohol abuse is bad for your health. Accept social network cookies appearing on social network buttons or modules from third-party social network. The necessary cookies allow the site to function properly. These features deposit cookies allowing these sites to track your browsing. Preheat oven to 170C. Fill the terrine. Nothing pairs up better with duck than the Merlot grape variety...A smooth, generous Saint-Emilion wine with its round tannins makes a perfect companion for duck. Shred the meat from the confit duck legs. These cookies are only deposited if you agree.You can inform yourself about the nature of the cookies deposited, accept them or refuse them either globally for the whole site and the whole service, or service by service. Going to get vegetables right on the farm, meeting farmers, and listening to wine-growers talk about their wine are part of our everyday routine. Cover and cook in the oven @ 160 degrees for 1 hour or until the meat flakes away from the bone. Place a layer of filling in the mould followed by a layer of the potato slices, … By continuing to browse this site, you are accepting the use of cookies and other tracers in order, for example, to offer you advertising suited to your centres of interest or to compile statistics about site visits. Bake in a bain-marie in an oven at 100°C for 1½ hrs. 2. In a mixing bowl, stir together the shredded leg meat, foie gras, fillets, onions, chopped parsley, salt and chilli pepper. Seal the duck legs in a frying pan with no oil until the skin colours to a golden brown, then place into the duck fat along with the excess juices and fat from the legs. A 'counter wine' pairing for this terrine that you might imagine sharing at the bar counter with a glass of rosé. I am of legal drinking age in my country of residence. Largely dice the duck breast fillets, add the armagnac and marinate overnight. Ever since our very early childhood, we've been lucky enough to taste, discover and enjoy produce from our region. Let stand overnight in a cool place. Its acidity and freshness provide the pairing with real energy without overshadowing the duck and its distinctive flavour. Please consume with moderation. Accept statistics cookies to allow us to track the traffic of our website and help us improve the quality of our services. Be notified of all the news concerning the Bordeaux wines. For one terrine: 2 skinless duck breast fillets 3 confit duck legs 200g of fresh duck liver, diced 2 onions 1/2 bunch of parsley 12g of salt 4g of chilli pepper 30cl of armagnac. Sweat the onions, without browning. They allow you to use the functionality of these networks, especially to share content with other people. Rinse ducks and pat dry. Accept personalization cookies to allow us to track your browsing to help us offer you offers and services that best meet your needs on our website and through our communications with you (by email, mail, call according to your preferences of contact). Fill the terrine.