Duck Terrine Aspic

Duck Terrine Aspic

  • Preparation 30 min
  • Cooking 5 min
  • Chilling 8 h
  • Makes 10 to 12 servings

Categories

Ingredients

    • 1 1/2 tablespoons (22.5 ml) gelatin
    • 1/4 cup (60 ml) water
    • 1 can 10 oz (284 ml) beef or chicken stock
    • 1/2 cup (125 ml) ice cider
    • 4 confit duck legs, skin and bones removed and meat shredded
    • 1/4 lb (115 g) cooked ham, cut into about 1/2-inch (1-cm) cubes
    • 150 g foie gras, cut into cubes
    • 2 tablespoons (30 ml) chopped parsley
    • Freshly ground pepper

Preparation

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