Duck And Prune Terrine

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

6	medium	magret of duck - -- (3 double breasts)
1/2	pound	pork butt -- chopped 1/2 inch pieces
4	tablespoons	duck fat
1	medium	turnip -- chopped 1/4 inch dice
8	small	shallots -- roughly chopped
1	medium	carrot -- chopped 1/4 inch dice
10	medium	prunes -- soaked 4 hours in
8	tablespoons	armagnac
5	large	eggs
1/4	cup	heavy cream
1/2	teaspoon	ground cinnamon
2	tablespoons	salt
1	tablespoon	roughly-ground black pepper
6	medium	magret of duck - -- (3 double breasts)
1/2	pound	pork butt -- chopped 1/2 inch pieces
4	tablespoons	duck fat
1	medium	turnip -- chopped 1/4 inch dice
8	small	shallots -- roughly chopped
1	medium	carrot -- chopped 1/4 inch dice
10	medium	prunes -- soaked 4 hours in
8	tablespoons	armagnac
5	large	eggs
1/4	cup	heavy cream
1/2	teaspoon	ground cinnamon
2	tablespoons	salt
1	tablespoon	roughly-ground black pepper

Preparation:

Preheat oven to 325 degrees. Remove fat from magret, chop into 1/4-inch dice and set aside. Hand cut magret meat into 1-inch cubes and place in food processor with pork butt. Grind until rough, barely pulsing to bind. In a 12- to 14-inch sauté pan, heat duck fat until smoking. Add turnip, shallots and carrot and sauté until deep golden brown, about 10 to 12 minutes. Add prunes and Armagnac and cook until liquid is reduced to 4 tablespoons. Remove from heat and cool. In a mixing bowl, stir together duck fat, duck and pork mixture, turnip mixture, eggs, cream and cinnamon and season with 2 tablespoons salt and 1 tablespoon black pepper, roughly ground. Spoon firmly into a 2-quart terrine mold or loaf pan and pack in. Cover with foil and place in roasting pan. Fill roasting pan half full with cold water, place in oven and bake 1 3/4 hours. Remove and cool. Place 2 soup cans lengthwise over the terrine and refrigerate overnight. Serve cool with frisee salad and cornichons. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A22)