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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
 

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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
 

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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.
 

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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
 
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