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Duck Confit Terrine + Duck Liver Mousse, or combo Duck LIver & Confit Terrine?

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I have some nice duck confit (the picked necks and wings from several confit ducks), which I was planning to turn into a terrine. I had it in my head that I should use a liver with it too.

Well, after looking at recipes, it looks like the typical route is to finely shred the meat, blend it with duck fat and seasonings, and eat that as a terrine. People tend to make nice smooth refined mousse with their duck livers.

But now I have the ingredients for both. Better to keep them as separate dishes, or combine them?

Thanks!

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  1. i think whether you combine them depends on how ultra-decadent and rich you want the end product. it would be really neat to do layers, though, with some chopped hazelnuts included.

    3 Replies
    1. re: alkapal

      Thanks. I ended up making a fantastic cassoulet with the duck confit. Ate half the livers seared and doused in cognac over a salad, and froze the other half to make a mousse with when I don't have 2 gallons of cassoulet to eat. Too much food!

      1. re: SteveG

        i think you made a wise choice using them separately. so you have two gallons of cassoulet, huh? did you inherit a duck farm or something?

        1. re: alkapal

          No, i just discovered that I can buy a farm-fresh duck in chinatown here in San Francisco for $10-12. The breasts make a special meal for a visiting friend, the rest makes confit and stock. It takes a little innocent sweet-talking to get the duck smoking shops to sell me an un-smoked duck, and I've no idea if there is some regulation out there to protect me from cooking my own poultry if I buy it in that fashion, but it has been working pretty well to keep my fridge full of duck parts ;-)