Place in a bowl with 60ml (4tbsp) brandy, cover and leave overnight Cut turkey into 2.5cm (1in) cubes. Peel core and chop the apples. Preheat oven to 170C. Cook at 180°C (350°F) mark 4 for 2-2 1/4hr or until the juices run clear when tested with a skewer. Cover; cook for 5-10min or until soft. Don’t be put off by the length of this Duck terrine recipe, it’s easy to prepare and freezes well - a great dinner party appetiser. Serve with the Red Onion Confit. Place together in a roasting tin with thyme and gaining brandy. For broth, place duck bones, onions, carrots, remaining thyme and parsley, 1⁄2 tsp. Place a layer of filling in the mould followed by a layer of the potato slices, … Peel, core and chop the apple. Run a knife around the terrine; turn on to a board. You may be able to find more information about this and similar content at piano.io, 30 minute microwave Christmas pudding recipe, (2oz) each pitted prunes and dried apricots (see Cook’s tips), Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. salt, and 4 cups water in a saucepan. To freeze: Freeze at the end of step 6. The best long sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020. You may be able to find more information about this and similar content on their web site. https://thepheasantinn.co.uk/pressed-duck-leg-terrine-recipe Flatten gently with a rolling pin until 1cm (1/2in) thick. Remove the turkey; place in a food processor with the pork and the apple mixture. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Transfer to a wire rack, cover with a weighted board and, when cool, refrigerate for 6hr or overnight. This ingredient shopping module is created and maintained by a third party, and imported onto this page. The day before, roughly chop the prunes and apricots. Process to a rough purée; combine with thyme, beaten egg, marinated fruits and pistachio nuts. Thaw at cool room temperature overnight; complete the recipe. Skin the duck breasts; there should be 500g 1lb 2oz) meat. Melt the butter in a saucepan add the shallots and cook for 10min or until soft; stir in the apple. Place a duck breast in the base of the terrine, to cover it evenly with no gaps. We earn a commission for products purchased through some links in this article. Remove the duck; place between sheets of greaseproof paper. Remove the greaseproof paper and carve into thin slices. Season well (see Cook’s tips). Cover with foil and place in a roasting tin. Set aside to cook.. Remove the duck; place between sheets of greaseproof paper. Base-line a 1.1-litre (2-pint) terrine or loaf tin with greaseproof paper or foil. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Cover; marinate in the fridge overnight. Roughly chop the shallots. Spread over half of die stuffing; repeat die process, finishing with a layer of duck. Flatten gently with a rolling pin until 1cm (1/2in) thick. Add enough hot water to come three-quarters of the way up the sides of the terrine.

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