Duck and orange jelly terrine

This is the most delicious of terrines.  It could almost be a meal is its own right but it makes an impressive starter or supper dish.  It takes some effort and time to prepare, but the result is well worth while.

Preparation Time: 2 Hrs

Cooking Time: 2½ Hrs

Total Time: 36 Hrs

Ingredients

For 20 servings…

1                    Duck  - about 6 lbs   

6                    Prunes      

                      Bacon  - smoked      

60 gms            Onion  - sliced        

                      Butter       

450 gms          Veal  - minced         

                      Pepper      

                      Salt          

450 gms          Belly pork  - minced  

                      Orange aspic jelly     

For the marinade

80 ml              Brandy      

140 ml             Wine  - dry white     

                      Pepper      

                      Salt          

1                    Bay leaf     

3 sprigs           Parsley     

1 clove            Garlic  - chopped     

1 sprig            Thyme      

For the orange aspic jelly

30 gms            Gelatine    

400 ml             Orange juice  - fresh 

1                    Orange  - grated rind of         

1                    Egg  - white (beaten to a froth) and shell (crushed) 

60 ml              Grand Marnier         

Method

To marinate the duck…

Bone the duck and cut all the flesh into strips leaving a clean skin and removing the fat.  Mix the marinade ingredients together, pour over the duck and leave to marinate overnight.

To prepare the prunes…

If they are dried, soak the prunes overnight in water.  Next day, cook the prunes for 20 minutes and let them cool.

If they are “soft” use them straight from the packet.

To make the orange aspic jelly:

Sprinkle the gelatine on to a little the orange juice and let it dissolve.  Heat the remainder orange juice and the orange rind.  Stir in the dissolved gelatine until melted completely.  Add the egg white and shell and 2fl.oz Grand Marnier.  Whisk together and allow it to boil.  Then let is rest off the heat. Repeat the boiling process twice.  Let it rest for a few minutes and then allow it to drip through a jelly bag.

To construct and cook the terrine…

Line a 2 to 3-pint well-buttered terrine or bread tin with the duck skin - cover any gaps with smoked bacon.  Sauté the onion in butter.  Spread minced veal, mixed with the sautéed  onion, on the bottom of the terrine.  Season with salt and pepper.  Dot with half the prunes, sliced. Layer the duck meat over this and dot with the remainder of the prunes.  Top with the belly pork, seasoned with pepper and salt.  Pour over the strained marinade and follow this with half the orange aspic jelly, gently melted.

Place the terrine in a bain marie, filled with boiling water to come halfway up the side of it.  Cover with foil and place in an oven preheated to 180°C. for 2 hours.  Remove from the oven.  Top with more aspic, again melted.   Refrigerate overnight. 

Dip the terrine into boiling water.  Run a knife around the edge and invert onto a serving dish.

Decorate with chopped jelly or orange slices.

Wine recommendations

The terrine will take a red or white wine.  If a red wine is served it would be best coming from Burgundy

or it could be another Pinot Noir;  a white wine should not be too fruity.

Conventional

     Beaujolais Villages

Interesting

     Menetou-Salon rouge

     Riesling

Special

     Beaune 1er cru

     Chénas

     Savigny-Lès-Beaune blanc