Pistachio Duck Terrine

Ingredients:Chicken mousse1 Cup Re-hydrated cherries2 Roasted Duck Halves cut into strips approx ½” x ½” x 3”2 Cup chopped pistachiosPowdered gelatin

Chicken mousse:3 Random Chicken Breasts4 Egg Whites6 oz CreamSalt and Pepper

Directions for Chicken mousse:In the robo-coup, puree chicken breast. Add egg whites and pulse. Add Cream

and pulse. Scrape sides, add salt and pepper then pulse again.

Directions for terrine:Make chicken mousse. Separate the mousse into halves. Add cherries to one half.

Spread plain mousse lengthwise across parchment paper about 4” wide. Spread a second layer of mousse containing cherries over the first layer of plain mousse. Layer the duck lengthwise across the middle of the mousse. Roll the paper carefully so that the mousse rolls around the duck and the paper does not roll into the terrine. Roll the entire paper around the terrine making a tube shape. Wrap again with plastic wrap tightly and tie ends for poaching. Poach at approx 195 degrees (not boiling) for approx 20-25 minutes. Remove from water. Unwrap. Sprinkle lightly with powdered gelatin. Roll in crushed pistachios and cool. Do not slice until terrines are completely cooled.

Strawberry Balsamic Glaze:1 pint strawberries1 pint balsamic vinegar1 ½ cup sugarHeat all ingredients until strawberries break down and sugar dissolves. Puree. Strain through chinois. Cool.

Chive Crème Friache:1 cup sour cream2 lemons juiced 2 oz buttermilk3 oz chopped chivesSalt and white pepper to tasteWhisk all ingredients together