Pressé of rabbit from lapins de Stanstead and duck gras from ducs de Montrichard

credit of Michèle Foreman, Flavours of a Region Eastern Townships.


Serves 6.


Ingredients :

  • 400 g lobe of duck foie gras 14 ounces
  • 350 g rabbit confit 12 ounces
  • 30 ml cognac 2 tablespoons
  • 60 ml ice cider 1/4 cup
  • 10 ml fresh parsley, chopped 2 teaspoons
  • 10 ml fresh chives, chopped 2 teaspoons
  • 5 ml fresh tarragon, chopped 1 teaspoon
  • 10 ml shallots, minced 2 teaspoons
  • 5 ml sherry vinegar 1 teaspoon
  • 45 ml duck fat 3 tablespoons
  • 45 ml duck stock reduced 3 tablespoons
  • Salt, Tabasco and Worcestershire sauce



Preparation :

1) Trim lobe of foie gras and macerate in cognac and ice cider.


2) Place in a small dripping pan and cook in a preheated 140 °C (275 °F) oven for approximately 18 minutes.


3) Cool and pat dry.


4) Mix rabbit confit with herbs, shallots, vinegar, duck fat, and stock. Season.


5) Alternate layers of foie gras and rabbit in a terrine mould.


6) Cool in the refrigerator for 12 hours.

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