*La Terrine de Canard aux Champignons.
Turn the bacon strips in finely chopped parsley to the other side, then lard the duck meat with them.
Scrape the meat scraps from the bone and chop together with the liver and heart. Mix with the sausage mixture. Add the garlic to the oil and sauté the mushrooms briefly, drain the mushrooms and chop them coarsely. Add to the meat mixture form and season with salt and pepper.
Put the duck carcass, onion, brandy, wine and water in a saucepan. Let the liquid boil and simmer with the lid closed for 2 hours. Pour the clear soup through a sieve.
Add a few spoonfuls of clear soup to the meat mixture. Line an earthenware dish with bacon slices. Alternate layers of meat mixture and duck meat until the mold is filled. Finish with a layer of bacon slices. Pour in the rest of the clear soup. Close the dish tightly, place in a water bath and cook in a heated oven at 170 degrees for about 2 1/2 hours. Cool the terrine for 24 hours until it is firm.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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