Chef Chris Vergara and His Bradley Electric Smoker

On the smoker, and the myriad recipes you can use to cook with it.



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Smoked Duck Terrine

Serves 8-10 

MAKE THE PÂTÉ SPICE MIXTURE

1 Tbsp ground nutmeg
1 Tbsp ground clove
1 Tbsp ground ginger
1 tsp ground coriander
1 tsp ground allspice
2 Tbsp ground cinnamon
2 Tbsp ground white pepper

In a small bowl, whisk together the spices. Reserve.
 

MAKE THE TERRINE

20 oz cubed duck leg meat
7 oz cubed pork fat
9 oz skinless duck breast
5 oz duck liver, cleaned of sinew
2½ large shallots, minced 
4 cloves garlic, minced 
1 heaping Tbsp sugar
¾ cup white rum
2 Tbsp unsalted butter
3 Tbsp chopped parsley
2 Tbsp snipped chives
½ tsp sel rosé (optional)
2 tsp pâté spice (recipe above)
3 Tbsp salt
1 Tbsp ground black pepper
1 large egg 
½ cup heavy cream
10 or so long slices of prosciutto. (Vergara says, “Whatever you don’t need you can eat. It’s delicious.”) 

Place meat grinder parts in the freezer or a bowl of ice water to chill. Heat the smoker to 225°F. Place the cubed duck leg, pork fat, and liver in the freezer, uncovered. The meat should be partially frozen to facilitate grinding. 

Season the duck breasts with one tablespoon of salt, cover, and refrigerate for one hour. After one hour, remove the duck and pat it dry with paper towels. Place the duck in the smoker and smoke it for about one hour. Don’t worry that the duck is not fully cooked at this point; this step is to infuse the duck with smoke flavor. After one hour, remove the duck and allow it to cool thoroughly.

Meanwhile, in a medium-sized sauté pan placed over medium heat, melt the butter and add the shallots. Sauté these until they are translucent, then season with salt. Stand back from the pan as you add the sugar and rum to the shallots (the rum will ignite). When the flames have subsided, transfer the shallot mixture to a platter and chill it thoroughly. 

Preheat oven to 375°F. Attach the chilled grinder parts to the grinder and grind the chilled pork and duck into a large mixing bowl. Mix the meats thoroughly with your hands. Add parsley, chives, shallot mixture, pâté spice, salt, ground black pepper, and sel rosé (if using). In a small bowl, lightly whisk together the egg and cream. Add this to the meat mixture. Mix vigorously until the meat mixture becomes sticky and clings to your hands. 

Line a terrine with plastic wrap, then line the plastic with slightly overlapping slices of prosciutto.  The prosciutto should cover the base and sides of the mold with some overhang to wrap over the top. 

Fill the terrine about halfway with the ground meat mixture. Lay the smoked duck breast on top of the ground meat. Cover with the rest of the meat mixture. Fold the prosciutto slices over the meat mixture and cover with plastic wrap.

Lay a cloth towel in an oven-proof baking dish that will accommodate your terrine. Transfer the terrine to the baking dish and fill the baking dish with enough water to come halfway up the side of the terrine. Bake the terrine until its internal temperature reaches 155°F. Remove it from the oven and allow to cool.

When the terrine is cool enough to handle, it needs to be pressed. Cut a piece of cardboard to fit over the terrine. Wrap it in aluminum foil and weigh it down with one-to-three-pound weights (a brick wrapped in foil works). Chill overnight. Serve with mustards and cornichons.
 

 

 

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