Duck Terrine With Aspic

Name: Duck Terrine With Aspic
Ingredients: 5 lbs duck; 1 duck liver; 1/4 lb raw calf liver; 3/4 lb ground veal; 1/2 cup onion, finely chopped; 1 teaspoon salt; fresh ground pepper; 1/2 teaspoon ground allspice; 1 teaspoon dried rosemary; 1/4 cup port wine; 2 tablespoons Grand Marnier; 1 orange zest, of; 3 slices unpeeled oranges; 1 1/2 cups aspic (separate recipe)

14 ingredients

1 steps

Ingredients

5 lbs duck
1 duck liver
1/4 lb raw calf liver
3/4 lb ground veal
1/2 cup onion, finely chopped
1 teaspoon salt
fresh ground pepper
1/2 teaspoon ground allspice
1 teaspoon dried rosemary
1/4 cup port wine
2 tablespoons Grand Marnier
1 orange zest, of
3 slices unpeeled oranges
1 1/2 cups aspic (separate recipe)

Directions

1

["Preheat oven to 350 degrees F.\r\nHave a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased", "For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4\" to 1/2\"" mince.""