This is one of the many food items I made out of the gizzards and hearts and liver and legs from my New Orleans duck hunt. It is called a terrine.
A terrine is a piece of architecture which takes several days of work. There are many components that go into it and a bit of “pre-cooking” that needs to be done.
I think the results are worth it. But you will need the following things:
3. A terrine mold
The whole idea here is that the ingredients are pressed together and once cooled, the duck fat and other components keep it all together.
There are also some fun games you can play with terrines. For example, I got fancy and rolled an “inlay” of figs and pancetta and placed it in the middle, so that each slice has a center of fig.
There are also pistachios in there. And a healthy dose of duck fat.
Here is one way to serve it. Simply on its cutting board with toasted bread on the side. (Excuse the strange lighting I was at a deer camp and you can’t be picky there with your lighting set up).
Cutting it is tricky, but you can do it. Use a serrated knife while it is very cold. Then let it sit out to get to room temperature. It tastes better once the fat has had a chance to melt a bit.
Give it a try sometime!