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Duck And Prune Terrine

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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 T 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 T Armagnac
5 Eggs
1/4 c Heavy cream
1/2 t 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
<suechef@sover.net> on Feb 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 700
Calories From Fat: 151
Total Fat: 16.7g
Cholesterol: 254mg
Sodium: 296.4mg
Potassium: 2333.9mg
Carbohydrates: 96.6g
Fiber: 19g
Sugar: 45.8g
Protein: 47.1g


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