Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Duck & Pork Terrine with Pistachios
Back to Recipes Listing           Episode: 322           Episode Name: Duck Confit        

Ingredients:

Makes 1 8” Terrine

1 tablespoon olive oil
3 shallots, finely chopped
1 pound raw duck leg meat
½ pound chicken livers
1 pound pork fat
1 pound pork shoulder
1 teaspoon salt
½ teaspoon pepper
½ cup cognac
4 duck legs, confit (cooked in duck fat)
½ cup green olives, pitted, cut in half
½ cup pistachios



 

 

Directions:

    1. Heat olive oil in skillet and cook shallots for 5-7 minutes, or until translucent.  Remove from heat and cool completely.
    2. Preheat oven to 350° F.
    3. Cut the duck meat, chicken liver, pork meat and fat into chunks, and press through meat grinder, using the large blade. 
    4. After meat has been ground, place it in a food processor with salt, pepper, and cognac.  Pulse 6 times, or until meat comes together to form a ball.
    5. Remove stuffing from food processor and place in a large mixing bowl.
    6. Remove the skin from the confit duck legs, and pull the meat off the bone.  Dice the meat, and add to the stuffing.
    7. Add olives, pistachios, and shallots to stuffing and fold in to combine.
    8. Line an 8” terrine mold with plastic wrap.  Press the stuffing firmly into the terrine mold.  Cover with plastic and then cover with aluminum foil.
    9. Place the terrine mold inside another baking pan, and fill the outer pan with water, so that it comes about halfway up the terrine mold.
    10. Bake in preheated oven for 90 minutes.
    11. Remove from oven, cool to room temperature, and then refrigerate for at least 12 hours before serving.
    12. When ready to serve, unwrap and unmold terrine.  Slice and serve cold.