Duck and cured ham terrine (recipe)

Duck and cured ham terrine (recipe)
Name	Duck and cured ham terrine
Ingredients	Chicken liver • Duck liver • Duck • Eggs • Fresh ground black pepper • Thyme • Sherry wine • Brandy • Garlic cloves • Parsley • Ham • Bay leaves
Cooktime (in hours)	2
Preptime (in hours)	1
Totaltime (in hours)	3
Keto friendliness	Keto friendly
Calories	369.8
Fat	32.8
Protein	14
Carbohydrate	0.5
Fiber	0
Net carbohydrates	0.5
Sugar	0.1
Saturated fat	11.9
Cholesterol (mg)	123.3
Sodium	99.9
Servings	20
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Duck and cured ham terrine (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

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Duck and cured ham terrine (recipe)

1. Remove fat from duck, too. It should weigh ~3 1/2 pounds.
2. Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat. Blend to a medium consistency. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. Stir in the ham.
3. Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). Cover tightly with foil and place in a large pan of boiling water and bakeat 350F for 2 hours.
4. Remove the loaf pan from the water and pour off any fat. Weight down with a heavy object (a foil-covered brick works well) and cool. Remove the weight, cover, and refrigerate for several days. Bring to room temperature before serving.
5. Onion marmalade complements the pate well. I didn't serve the marmalade.
6. Make several days in advance .
   
   Food tags
   European, Very Low Carbs, For Large Groups,

Duck and cured ham terrine (recipe) details:

Time:
Prep Time in Hours and Mins:3H

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