Duck Terrine with Aspic

• lbs duck↗5 lbs
• duck liver↗1
• lb raw calf liver↗1⁄4 lb
• lb ground veal↗3⁄4 lb
• cup onion, finely chopped↗1⁄2 cup
• teaspoon salt↗1 teaspoon
• fresh ground pepper↗
• teaspoon ground allspice1⁄2 teaspoon
• teaspoon dried rosemary↗1 teaspoon
• cup port wine↗1⁄4 cup
• tablespoons Grand Marnier↗2 tablespoons
• orange zest, of↗1
• slices unpeeled oranges3
• cups aspic (separate recipe)1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased

2. 2

   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.

3. 3

   In a food processor roughly chop the duck liver, calf's liver and onion.

4. 4

   Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.

5. 5

   Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.

6. 6

   Remove the duck from the terrine dish and wash it and dry well

7. 7

   Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.