Name: Duck Terrine with Wine-Glazed Shallots
Cook time: 1 3/4 hr
Total time: 3 days
Yield: Makes 10 to 12 servings
Ingredients: 1/3 cup milk; 2 Moulard duck breasts* (1 3/4 to 2 lb total); 4 teaspoons kosher salt or 2 teaspoons table salt; 1 teaspoon black pepper; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled; 1/2 teaspoon chopped fresh marjoram or 1/8 teaspoon dried, crumbled; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 2 tablespoons Tawny Port; 1 tablespoon Cognac or other brandy; 1/2 cup heavy cream; 1 large egg, lightly beaten; 1/2 cup shelled pistachios (2 1/2 oz); 1 1/2 cups dry red wine; 1/4 cup red-wine vinegar; 1/3 cup sugar; 1/2 teaspoon kosher salt or 1/4 teaspoon table salt; 1 fresh thyme sprig; 1 Turkish or 1/2 California bay leaf; 1/2 lb small shallots, peeled and trimmed; 1/2 lb thin sheets pork fatback (without rind), cut from about a 5- by 8-inch slab (6 oz) by butcher, or caul fat; a meat grinder with medium holes; a 5- to 6-cup terrine mold or loaf pan; an instant-read thermometer

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Duck Terrine with Wine-Glazed ShallotsRomulo Yanes

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

Cooks' notes:

Terrine can be marinated (before baking) up to 24 hours.
Shallots can be glazed 1 day ahead and cooled, uncovered, then chilled in cooking liquid, covered.
Terrine keeps, wrapped in plastic wrap and chilled, 1 week.

Recipe notes

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