[kuan]

Is it possible to make a Duck Terrine the way head cheese is made?  I was thinking

1)  Roast the duck

2)  Remove meat

3)  Make stock

4)  Layer up the duck meat

5)  Press

6)  Fill with gelatinous stock

Slice and serve

 

[mike9]

That sounds about right. You'll have to cook your stock long enough to extract all the collagen so it will set. Better get busy this month's challenge is wrapping up this week. /img/vbsmilies/smilies/thumb.gif

 

[kuan]

Oh!  Yeah.  

 

[canele]

Use duck or chicken feet in the stock..... it will solve your gelatine issue.

 

[chefross]

You might find that you'll need more bones than just the one duck to get the gelatin you need. And you might need a little Knox....just to give it a bit more ooomph!

 

[ed buchanan]

Pig and calfs feet are used for head cheese, They  are much larger and contain far more gel then duck  feet. Therefore you must use almost 4 times as many duck feet to accomplish what one of the  other feet do.

 

[canele]

Pig and calfs feet are used for head cheese, They are much larger and contain far more gel then duck feet. Therefore you must use almost 4 times as many duck feet to accomplish what one of the other feet do.

Then his stock would be more meet flavored then duck flavored......

and this is a great place to find duck carcass, necks and feet for stock.....

http://www.farmfreshduck.com/40-duck-feet

 

[cheflayne]

There is plenty of gelatin in duck. I made this with the gelatin from a batch of duck confit.

[thread="75073"]April 2013 Gelatin Challenge [/thread]

 

[canele]

nice... thanks for the old thread link.

funny to becasue ive got a gallon of "chicken jello" sitting in my fridge..... lol.