Terrine de canard

Ingredients for Terrine de canard

Instructions for Terrine de canard

To prepare the Terrine de canard recipe, please follow these instructions:

Duck flesh peeled from the hull and cut into uniform pieces. Garlic and lemon juice, pour over grated white onion. Add the duck Fund/-fat and mix everything with duck meat. Season with salt and pepper. The whole place in a form and pressed leverpostej. Pressure mass with a similar shape and style the on ice for about 8 hours. Cut into thin slices before serving. Serve, if desired. with salad or relish.