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Braised Duck Terrine

Braised Duck Terrine – - Recipe

Red meat lovers will enjoy this flaming red tapas creation, a braised duck terrine that’s a treat for both the eyes and appetite. The secret is its assortment of ingredients that includes star anise, mandarin peels, rice wine and more.

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Ingredients

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Braised Duck Terrine

  • Duck 1200.0 g
  • Canola Oil 120.0 ml
  • Brown Sugar 180.0 ml
  • Rock Sugar 120.0 ml
  • Garlic Cloves 55.0 g
  • Shallots 100.0 g
  • Ginger, sliced 100.0 g
  • Galangal 100.0 g
  • Cinnamon Sticks 10.0 g
  • Star Anise 10.0 g
  • Chuan Xiong (Ligusticum Wallichii) 5.0 g
  • Mandarin Peels 10.0 g
  • Black Peppercorn 30.0 g
  • Dark Soya Sauce 400.0 ml
  • Light Soya Sauce 200.0 ml
  • Rice Wine 30.0 ml
  • Oyster Sauce 90.0 ml
  • Sesame Oil 30.0 ml
  • Water 4.0 l
  • Knorr Concentrated Chicken Stock 1kg 200.0 g
  • Braising Liquid 500.0 ml
  • Gelatine Sheet 7.0 pc
  • Braised Duck Meat, shredded 800.0 g
  • Enoki Mushroom, blanched 120.0 g
  • Black Fungus 200.0 g
  • Canned Braised Peanut, halved 50.0 g

Pickled Lily Bulb

  • Lily Bulb, wedges 50.0 g
  • Sugar 200.0 g
  • White Wine Vinegar 100.0 ml
  • Water 300.0 ml

Assemble and Garnish

  • Coriander Cress 10.0 g
  • Purple Edible Flower, washed 10.0 g

Red meat lovers will enjoy this flaming red tapas creation, a braised duck terrine that’s a treat for both the eyes and appetite. The secret is its assortment of ingredients that includes star anise, mandarin peels, rice wine and more.

...

Preparation

  1. Braised Duck Terrine

    • Rub salt over the duck and marinate for 20 mins.
    • Wash off salt and wax from under wing and thighs of the duck.
    • Scald duck with boiling water for 2 mins and set aside.
    • In a large pan, add 60 ml of oil.
    • Add brown sugar and rock sugar and cook till caramelised.
    • Stir fry garlic, shallots, ginger and galangal till fragrant.
    • Add dark soya sauce and light soya sauce and bring to boil.
    • Add water and Knorr Concentrated Chicken Stock and bring to boil.
    • Add duck and bring to boil.
    • Lower heat, cover and let it braise for 1 to 1.5 hours.
    • Remove duck, let it rest for 30 mins and shred it when it is cooled.
    • Strain, remove spices and top layer of oil from braising liquid.
    • Transfer 2 L of braising liquid to another pot.
    • Bloom the gelatine sheets and add it to the warm braising liquid.
    • Place everything in a terrine mould and allow to set in the fridge overnight.

  2. Pickled Lily Bulb

    • In a pot, boil sugar, white wine vinegar and water.
    • Add lily bulb and let it pickle for 2 hours.

  3. Assemble and Garnish

    • Cut terrine into bite-sized pieces and garnish with pickled lily bulb and coriander cress.
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