Terrine de canard : eating it

The verdict: the terrine was good. Maybe it was better than good. I'm glad I undertook and completed the project, and I'll do it again. I'll make a different kind of terrine next time. Maybe rabbit. Maybe just a plain pâté de campagne. That's not a negative comment about the duck terrine, which was quand même delicious.

A closeup of the top surface of the terrine when I took the cover off

As I've said, you serve the terrine in slices. The first one is hard to get out of the dish, but the others are easier. I cut the slices a couple of centimeters thick, and then I cut each one in half to make two servings. The fat you can scrape off or spread on bread. It's mostly duck fat, which is good for you (in moderation). And it tastes good.

A full slice of terrine de canard forestière, before I cut it into two servings

 A few minutes ago I sliced up the rest of the terrine. Here it is.

We served the terrine with four other "condiments" — cornichons (pickled gherkins), a confiture d'oignons that Walt made (sliced onions cooked slowly with honey, wine, vinegar, and spices), slices of  toasted pain de campagne, and a 2009 Vouvray moelleux (sweet) white wine, which is locally produced. We have a lot of leftovers for the weekend, of course. Of terrine, not of onion "jam" or that 2009 Vouvray.

I took the bay leaves off the surface of the terrine before I sliced it.

The confiture d'oignons was amazingly good, and it was perfect with the terrine. I'll have to get the recipe from Walt, or ask him to post it. The pain de campagne (rustic country-style bread) was just right, and having it piqued my curiosity. After eating such bread for forty years, I suddenly wondered why it's call that and how it's different from other breads. It turns out that pain de campagne is basically bread made with 90% white wheat flour and 10% rye flour (farine de seigle). Maybe you already knew that.

Un gigot d'agneau désossé ready for the oven

The rest of our meal was a traditional French gigot d'agneau with flageolet and haricot vert beans. Walt made pumpkin pie — well, butternut squash pie — for dessert, and that was delicious too. We had ordered a boned and tied leg of lamb from the butcher, and he delivered it on Tuesday. I basted it with half a cup of olive oil that had sat overnight with crushed garlic (two big cloves), a teaspoon of thyme, a tiny bit of chopped onion, and a pinch of hot red pepper flakes in it for flavor.

These are French flageolet beans that have been soaked for 12 hours in cold water.

I roasted it as per the butcher's recommendations: one hour and 15 minutes in a 350ºF (180ºC) oven. I let if rest for 30 minutes with the oven off and the door slightly open before we carved it. We all agreed it was an excellent leg of lamb. It sort of outshone the terrine, I think, but that was okay. The main course is supposed to be the highlight.

This is Part 5 of the Terrine de canard series. Here are links to Part 1, Part 2, Part 3, and Part 4.