Saturday, May 11, 2013

The Art of Pâté and Terrine "102" Country-Style Duck Terrine with Cherry

Terrines and Pates




This is by far a topic truly close to my heart as a chef. I have always been very found of the Art of making terrines. Over the next few post I will talk about the types of terrine, and give some tips that have helped me. I will tell you that like with any art form, it’s take lots of practices and sometimes many things can influence the outcome. They’re many things to consider. To make a quality terrine, the most important keys are the products and the right tools. If either are lacking then your terrine will lack. Much of this information has come from book, culinary school, and work experience. I could only hope that this be used as tools of reference for trying to understand this shared passion of mine.


















Method of constructing terrine:

 Name/Description: Country-Style Duck Terrine with Cherry


1. Select trim of meat Duck Leg Meat
   (Predominate meat)

2. Select style of Forcemeat to determine ratio: Country-Style 2 to1

     
3. Select secondary Meat- Pork Shoulder Meat

4. Pork fat: Raw Duck fat and Pork Fat

5. Select internal Garnish: Drunken Cherries and Pistachiois.
    (nuts, ham, tongue, truffle etc.)

6. Select Seasoning: Thyme, sweated shallots, Duck spice mix
    (herbs, spices, sautéed shallots or garlic etc.)

7. If any select external wrapping/garnish: Wrapped in Cure Belly
    (ham, cabbage, leeks, pate dough, caul fat, bacon etc.)

8. Determine mold or final shape for terrine: Terrine mold (1000g)
    (terrine mold, pate mold, plastic wrap etc.)

9. Determine cooking method: Cobi-oven 80C steam for 30minutes then 75C until 64C internal temperture.
    (baked, water bath, sous-vide etc.)

10. Cool to 90 f press and allow to marinate for 2 to 3 day.





Country-Style Duck Terrine with Cherry
1 Terrine

Forcemeat- 650g
400g Duck Leg Meat, Cubed
325g  Pork Butt, Cubed
350g Pork Fat Back, Cubed
30g White Port
20g Armagnac
50g Red Wine

Seasoning
2 g Thyme
3 g Duck spice mix
1 g TCM

Duck Spice Mix
1g Black Pepper
2g Coriander Seed
2g Fennel Seed
1 ea. Bay Leaf
1/2 petal Star Anise

Internal Garnish- 170g
50g Pistachio, Peeled
60g Cherries, cut-into quarter

External Wrapping
Sliced cured belly

Marinate all ingredients except for garnishing items. Allow 12 hour of marinating. After grind through a medium plate once, then take 1/3 of the mixture and grind once more. Place all the ground meat into the mixer with paddle attachment; whip until a sticky forcemeat has formed about 2-3 minutes. Fold in the cherries and pistachios and cook a tester. Lay belly into mold then add the first layer of forcemeat. Place the duck breast logs in, one on right the other on left. Pack in the remaining forcemeat and press in to fill mold. Fold over the overhang of cured belly to create a tight seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower the temperature to 75°C until 64°C internal temperature has been reached. Total cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C then Press the terrine and cool. In 3 day remove and enjoy with some spicy mustard.






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