image-recipe-terrine-of-smoked-duck-and-puy-lentils-with-california-raisins-wrapped-in-prosciutto

Terrine of Smoked Duck and Puy Lentils with California Raisins wrapped in Prosciutto

Recipe By
ERIC TEO
EXECUTIVE CHEF, MANDARIN ORIENTAL HOTEL SINGAPORE

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Instructions

  • 1. Terrine of Smoked Duck and Puy Lentils with California Raisins wrapped in Prosciutto

    Saute the mirepoix (onions, carrots, leeks and celery) in olive oil and add thyme. Add puy lentils when vegetables are sweating.

    Pour white wine and reduce until dry before adding duck stock.

    Bring the stock to boil and simmer until the lentils are cooked.

    Add soaked gelatin sheets and stir until they melt. Set aside to cool.

  • 2. TO ASSEMBLE

    Line the terrine mould with sliced carrot sheets, and layer with prosciutto, followed by 1cm layer of puy lentils and California Raisins.

    Place smoked duck breast in the centre and cover with the rest of the lentils. Layer the mixture with prosciutto, and then top with carrot sheets.

    Press the mould and keep in the refrigerator to set overnight.

    Unmould the terrine, slice and serve.