Recipe space recipes worveck I find that the central breast overcooked, next time I will put so much time but the temperature to 190 * \ 200 Excellent result INGREDIENTS for 12 .... 500g of sausage meat 1 c. flour ...

Duck terrine

Worveck Recipe Recipe

I find that the central duck is overcooked, next time I will put so much time but the temperature to 190 * \ 200

Excellent result

INGREDIENTS for 12. ...

500g sausage meat

1 tbsp. flour

1 egg

2 tbsp. coffee with salt (put 1)

3c. olive oil

2 tbsp. coffee grounds pepper (set 1)

1 tbsp. coffee with Provence herbs

30 g of pistachios

30 g of hazelnuts

2 cloves of garlic

3 shallots

5cl Armagnac or cognac

1 sprig parsley

2 duck breasts

Detach the skin from the breasts, line the bottom of a terrine with one of the skin

chop one of the Vit8 15s breasts

mix with the sausage meat
add the egg, the flour, the parsley, garlic, shallot and olive oil vit5 15s
add salt, pepper, provence grass, hazelnuts, pistachios, armagnac. mix vit2 10s
put half of the stuffing in the terrine,
cover with the 2nd duck breast and finish with the rest of the stuffing
add a bay leaf to cook 1H at 220degres then turn off the oven but leave the terrine for two hours. When the terrine is cooled, empty the fat, add instead of the previously prepared jelly.

 Duck terrine
 Duck terrine
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