Name: Duck and Prune Terrine
Ingredients: 6 Magret of duck; (3 double breasts); 1/2 lb Pork butt; in 1/2" pieces; 4 tb Duck fat; 1 Turnip; in 1/4" dice; 8 Shallots; roughly chopped; 1 Carrot; in 1/4" dice; 10 Prunes; soaked 4 hours in:; 8 tb Armagnac; 5 Eggs; 1/4 c Heavy cream; 1/2 ts Ground cinnamon; Salt and pepper

But why is faith the means of justification? Simply because it is the action of union with Jesus Christ. Faith is our coming to Him, our trusting Him, our resting in Him. The moment we are united to Him, we are immediately endowed with all that He has secured for us. We are immediately justified before we have done a single good deed, because we are His and He is God's. Just as a very poor woman is a very poor woman until the very moment that she marries a wealthy man. But at the moment that she becomes his wife, she becomes a wealthy woman. It is by means of her acceptance that she becomes a wealthy woman, but her acceptance does not make her a wealthy woman; it is her husband's wealth that makes her so. So faith does not justify; Christ justifies. But faith is the act of union with Christ.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			6	Servings

INGREDIENTS

6		Magret of duck; (3 double breasts)
1/2	lb	Pork butt; in 1/2" pieces
4	tb	Duck fat
1		Turnip; in 1/4" dice
8		Shallots; roughly chopped
1		Carrot; in 1/4" dice
10		Prunes; soaked 4 hours in:
8	tb	Armagnac
5		Eggs
1/4	c	Heavy cream
1/2	ts	Ground cinnamon
		Salt and pepper

INSTRUCTIONS

Preheat oven to 325 degrees F.
Remove fat from magret, chop into 1/4 inch dice and set aside. Hand cut
magret meat into 1 inch cubes and place in food processor with pork butt.
Grind until rough, barely pulsing to bind.
In a 12 to 14 inch saute pan, heat duck fat until smoking. Add turnip,
shallots and carrot and saute until deep golden brown, about 10 to 12
minutes. Add prunes and Armagnac and cook until liquid is reduced to 4
tablespoons. Remove from heat and cool. In a mixing bowl, stir together
duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon
and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly
ground. Spoon firmly into a 2 quart terrine mold or loaf pan and pack in.
Cover with foil and place in roasting pan. Fill roasting pan half full with
cold water, place in oven and bake 13/4 hours. Remove and cool. Place 2
soup cans lengthwise over the terrine and refrigerate overnight. Serve cool
with frisee salad and cornichons.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A22
Posted to MC-Recipe Digest by Sue <[email protected]> on Feb 15, 1998

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