🥘 Ingredients
- duck breast 1 kg
- dried figs 7
- shallots 2
- congnac 50 ml
- foie gras 150 g
- salt 15 g
- pepper
- egg 1
- thyme
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1Remove silverskin from duck breast Cut half of a filet in thin strips Cut the rest in large chunks Cut dried figs in thin slices Cut shallots in thin slices Mix large chunks of duck with the shallots and congnac (or other alchohol, white porto, armagnac, maderia) Marinate for 1 hour Grind the marinating mixture and then add chopped foie gras , figs, salt , and ground pepper Add in egg and mix gently Add half the pate mixture into a terrine, then layer with strips of duck from above and finish with the rest of the pate Add some fresh thyme on top Seal tightly with aluminum foil Place in a pan with boiling water in 180°C oven for 40 minutes Remove from oven, remove foil and create a foil lined lid from some cardboard Place on top with some weight (1kg) and let cook 3 hours , then wrap and chill overnight