12 Brome Lake duck legs
16 cups of duck fat
Salt for confit
1/2 cup shallots, finely chopped
1/2 salt
2 tablespoons finely chopped flat parsley
1/2 cup sugar
2 tablespoons butter
1 teaspoon fresh thyme flowers
1 lobe of Périgord foie gras (grade A)
1 teaspoon black pepper
1/ 3 cup cognac
Salt & pepper
4 cups vegetable oil
1- Weigh duck legs and add 2 teaspoons of salt mixture per kilo of duck leg. Make sure they are well-covered on both the skin side and the flesh side. Place in air tight container and refrigerate 24-48 hours.
2- When your duck legs are ready to make into confit, place duck fat in a deep braising pot and melt. Place your duck legs in fat. There should only be one layer of legs. Do not pile them on top of each other and submerge them completely. Leave on stove top until the fat bubbles gently, then place in a 300°F oven for 2 ½ to 3 hours or until meat falls easily off the bone.
3- While your duck is in the oven, you can sauté the shallots in the butter until translucent, season with salt and pepper. Set aside.
4- When the duck is ready and has slightly cooled down, carefully break the meat away from the bones and skin. Make sure that there are no bones in the mix. Keep the meat in big chunks for best end results. Place meat in a large bowl and add cooked shallots and the fine herbs. Taste and season as needed. Do not refrigerate this mixture. Cover with saran wrap and leave on the counter while you prepare the foie gras.
5- Take foie gras out of refrigerator for about 45 minutes in order to bring to room temperature before de-veining. After the liver is de-veined, lightly season with salt and place into a non-metal container. Pour cognac over the liver and let marinate 6-8 hours.
6- When liver is done marinating cut into two parts and roll in saran wrap until it is about 2 inches in diameter. Twist both ends and tie with butcher’s string. When the two parts have been rolled, heat vegetable oil and poach the liver for 1 to 2 minutes. After poaching, pierce the liver with a toothpick to let excess fat drain away. Once the liver is cooked you must be ready to mold your terrine immediately.
7-. Line terrine mold with saran wrap, leaving enough excess so that it hangs over the sides to cover the top after molding. Place 1/3 of duck confit mixture in the bottom and flatten. Cut open the 2 cylinders of foie gras and place over duck mixture. Fill the last
1/3 of terrine with duck meat mixture. Make sure the terrine is full and that there are no air pockets anywhere. Cover the top with the excess flaps of saran wrap. Place something heavy on top of the terrine to weigh it down. This step is very important for the end result of the terrine. This is why it holds well together and doesn’t fall apart. Place in refrigerator for 12 hours.
With a hot knife, gently slice terrine and serve.