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Ingredients
US|METRIC
4 SERVINGS
- 2 duck breasts
- 2 duck legs
- 10 oz. bacon
- 10 oz. ground pork
- 2 shallots (finely chopped)
- 1 handful flat leaf parsley (finely chopped)
- 2 1/4 tsp. fine salt
- 1 tsp. white pepper
- 1 Tbsp. cognac
- 1 egg
- fatback
- bacon strips
- 2 bay leaves
- caul fat (one piece large enough to cover top of terrine, if available)
- cornichon (for serving)
- crusty bread (for serving)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium2120mg88% |
| Potassium600mg17% |
| Protein25g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber<1g2% |
| Sugars0g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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