Pecan pie and Duck terrine Recipe

Pecan pie, delicious taste

Ingredients for 8 people

Pasta:

220g wheat flour

75g sugar

100g unsalted butter

pinch of salt

1 whole egg

Filling:

60g (1/3 cup) sugar

60g (1/3 cup) brown sugar

100g corn glucose

300g pecan nut

1 whole egg

50g melted unsalted butter

Preheat the oven to 180C. Prepare the dough by placing the flour, sugar, pinch of salt and butter (cut into small pieces) in a bowl. Stir with your fingertips until it forms a flour. Place the egg and stir until a uniform mass. Open the dough, cover the pan with the dough. Place a plastic film on top of the dough (or parchment paper, or aluminum foil) and place beans (which will act only as a weight to keep the dough in place when baking).

Place in the oven at 180C degrees for 15 minutes. Remove, allow to warm, remove the beans and reserve.Lower the oven to 160C degrees. Put the filling ingredients in a bowl: the two types of sugar, pecan, glucose, egg (slightly beaten with a fork) and stir well. Place this mixture on the pre-roasted base and spread well. Bake for 15 minutes in the oven at 160C degrees.

Duck terrine

Ingredients for 10 people

1 duck

150g ground pork

150g ground veal

1/2 red onion

1 cup (130g) diced bacon

1/4 cup (60g) orange juice

1/2 1 1/2 spoon cognac soup

2 1/2 spoon orange liqueur soup

1/4 cup (40g) pistachios without shell

1 spoon of thyme soup

pinch nutmeg

1/2 tablespoon salt

black pepper

1 slice of white shelled bread

1 beaten whole egg with fork

1 1/2 packets of sliced ​​bacon

4 bay leaves

4 peaches

20g butter, 2 tablespoons sugar and 1 spoon honey

Remove all meat from the duck carcass. Reserve the breasts and the rest chop into small pieces. Discard fats, skin and nerves. Cut the breasts (skinless) into strips and fry in a very hot skillet with a drizzle of olive oil for 5 min. Place salt and pim from the kingdom. Reserve.

Place the rest of the duck meat with the ground pork and veal in a bowl. Beat the diced bacon in the blender with the onion until it becomes a paste and mix with the meat.Place the orange juice and drinks on the meats and mix. Add seasonings: salt, pim kingdom, thyme, nutmeg and a bay leaf. Mix everything and take the refrigerator for 3 hours.

Connect the oven to 180C degrees. After 3 am, place the slice of bread by rubbing it with your hands to dismantle the bread. Add the pistachio and the egg and mix well. Correct the salt. Place 3 bay leaves at the bottom of the pan. Line the pan with the bacon slices. Place half of the meat mixture and press to compact. Place the fried and cold breast strips and cover with the rest of the meat. Tighten well. Cover with aluminum and bake in a water bath for 1 1/2 hours. Remove from oven, let stand 30 minutes. Freeze for one night with a weight on top.

The next day, when serving, invert the shape on the serving plate (if necessary, heat it quickly in the stove). Cut the peaches into 4 parts each. Melt the butter in a frying pan. Sprinkle with sugar and honey. Place the sliced ​​peaches and brown over medium heat. Serve on the side of the terrine. Dec with rosemary and laurel.