23 November 2012

Terrine de canard : eating it

The verdict: the terrine was good. Maybe it was better than good. I'm glad I undertook and completed the project, and I'll do it again. I'll make a different kind of terrine next time. Maybe rabbit. Maybe just a plain pâté de campagne. That's not a negative comment about the duck terrine, which was quand même delicious.

A closeup of the top surface of the terrine when I took the cover off

As I've said, you serve the terrine in slices. The first one is hard to get out of the dish, but the others are easier. I cut the slices a couple of centimeters thick, and then I cut each one in half to make two servings. The fat you can scrape off or spread on bread. It's mostly duck fat, which is good for you (in moderation). And it tastes good.

A full slice of terrine de canard forestière, before I cut it into two servings

 A few minutes ago I sliced up the rest of the terrine. Here it is.

We served the terrine with four other "condiments" — cornichons (pickled gherkins), a confiture d'oignons that Walt made (sliced onions cooked slowly with honey, wine, vinegar, and spices), slices of  toasted pain de campagne, and a 2009 Vouvray moelleux (sweet) white wine, which is locally produced. We have a lot of leftovers for the weekend, of course. Of terrine, not of onion "jam" or that 2009 Vouvray.

I took the bay leaves off the surface of the terrine before I sliced it.

The confiture d'oignons was amazingly good, and it was perfect with the terrine. I'll have to get the recipe from Walt, or ask him to post it. The pain de campagne (rustic country-style bread) was just right, and having it piqued my curiosity. After eating such bread for forty years, I suddenly wondered why it's call that and how it's different from other breads. It turns out that pain de campagne is basically bread made with 90% white wheat flour and 10% rye flour (farine de seigle). Maybe you already knew that.

Un gigot d'agneau désossé ready for the oven

The rest of our meal was a traditional French gigot d'agneau with flageolet and haricot vert beans. Walt made pumpkin pie — well, butternut squash pie — for dessert, and that was delicious too. We had ordered a boned and tied leg of lamb from the butcher, and he delivered it on Tuesday. I basted it with half a cup of olive oil that had sat overnight with crushed garlic (two big cloves), a teaspoon of thyme, a tiny bit of chopped onion, and a pinch of hot red pepper flakes in it for flavor.

These are French flageolet beans that have been soaked for 12 hours in cold water.

I roasted it as per the butcher's recommendations: one hour and 15 minutes in a 350ºF (180ºC) oven. I let if rest for 30 minutes with the oven off and the door slightly open before we carved it. We all agreed it was an excellent leg of lamb. It sort of outshone the terrine, I think, but that was okay. The main course is supposed to be the highlight.

This is Part 5 of the Terrine de canard series. Here are links to Part 1, Part 2, Part 3, and Part 4.


  1. You’re too modest. I’m sure your terrine was terrific. It does look scrumptious. Keep my slice in the freezer until late April or early may. OK?

    Did I hear you say: “Too late!”?

  2. Hi CHM, I just finished cutting up the rest of the terrine and I tasted it again. It is excellent. I will (seriously) wrap some very carefully and put it in the freezer for you.

    I'm also adding a photo to the post above, showing the terrine slices as they are now.

  3. Thank you Ken, I was just kidding. But if you think you can do it, I'll be delighted to taste your first terrine in, no doubt, a future long line of various such marvels.

    [In my previous comment, I should have capitalized May, but since we don't in French, I didn't notice it until it was too late. Sorry.]

  4. mmmh ... miam ... miam .... I dream a new restaurant " chez Ken" in St Aignan !!

  5. mmmh ... miam ... miam .... I dream a new restaurant " chez Ken" in St Aignan !!

  6. Wow that sounds brilliant. I have copied the recipe and bookmarked all your posts for reference. Will give this a try. Bravo. Bon week-end Diane

  7. What a delicious meal! The terrine looks really good and appetizing! I am drooling!

  8. The kings of long ago in the Cher valley might have dined on such a meal.

    CHM is one lucky guy to get a taste of such a fine terrine. I remember seeing the fat rimming patés also. Yours looks as good as it gets.

  9. Wow, wow, wowwwwww! That looks so delicious, and my mouth is watering. I'm sure it was terrific. It's so impossible to get a quality pâté or terrine here.

    The rest of your meal sounds fabulous, too. Walt's addition of the onion sauce sounds also so impressive. You guys! Wow!


  10. That was one inspiring quartet of posts.
    There are some foods that take a certain amount of patience.....I shall give it a try soon

  11. True labor of love: thank you so much for the daily posts. ooohhh, I can see a pistachio, yum!!

    yes recipe for confiture d'oignon de Walt, s'il vous plait!!!

  12. You guys eat more at one meal than I eat all day, it's a good thing you're able to get out and do all that yard work.

  13. My favorite meal ever is leg of lamb with flageolets. The terrine looks scrumptious!

  14. Looks like you had a wonderful meal on a special day...

  15. Thanks for all the good comments. Hope you all enjoyed your holiday. Walt made some more of those oignons confits yesterday because we and our friends had eaten all the ones he made on Thursday. I can confirm that they are excellent with the pâté, but they'd also be good with any roasted meat (chicken, pork...).


What's on your mind? Qu'avez-vous à me dire ?