The distinctive duck flavour of this terrine, heightened by the hint of kumquat is simply divine. Once you learn how to make a terrine, it will be never stop improvising new ones.
1 kilo of duck breasts
300 gr. Kumquat
100 ml dry cherry
20 gr. Dried fruit
100 gr. Double cream
8 gr. sheets of gelatine
200 ml red wine Merlot
100 gr. butter
200 gr. Vegetables (carrot, onion, celery, garlic)
1 litre chicken stock
Herbs (preferably thyme)
Put the butter in a sauce pan; add duck fillets having sprinkled salt and pepper all over them. Leave for 10 minutes while they cook slowly and deglaze with wine. Add the vegetables and the chicken stock (1 ltr) and leave them to cook on low heat for 30 minutes.
Place gelatine in cold water for about 10 minutes. Dissolve in saucepan for 3 minutes and flavor with cherry and wine.
Pour ½ the jelly in a round mould (diameter of 36cm). Cut the cooked duck into large pieces add the dried fruit, double cream and the remaining jelly. Sprinkle salt and pepper and pour mixture into the mould. Leave in the fridge for 6 hours until the ingredients all “glue” together, remove from mould and cut into slices. Serve on a platter.