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1
Bloom the gelatin by sprinkling it over 1 cup of the duck stock in a small mixing bowl being sure to dissolve all of it.
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2
If the stock is gelatinous heat it slightly to bring it to a more watery consistency.
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3
Once the gelatin is dissolved place the bowl over a pot with simmering water in it and heat the mixture until it becomes clear.
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4
Mix in the apple cider vinegar and salt, to taste.
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5
Refrigerate until needed.
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6
Note: Depending on the richness of the stock used, the vinegar to stock ratio may need to be adjusted.
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7
The important thing is to keep the liquid (vinegar and stock) to gelatin ratio the same as it is in this recipe.
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8
Heat the oven to 375 degrees F.
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9
Heat a nonstick saute pan over medium heat and lay in the duck breasts, skin side down.
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10
Reduce the heat to low once the fat starts to melt and cook the breast very slowly for about 30 minutes to render as much of the fat as possible.
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11
Increase the heat if needed so that the final product is a rendered duck breast with a golden brown skin side.
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12
Flip the breasts over in the pan and roast for 3 to 8 minutes (depending on the size of the breast) until medium rare.
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13
Let the breasts cool at room temperature and then refrigerate.
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14
Increase the oven to 400 degrees F. Peel the apples and slice them thin (about 1/8 inch) on a mandolin.
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15
Line 2 half-sheet pans with parchment paper.
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16
Toss the apple slices with oil and salt and pepper.
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17
Spread out on the sheet pans and roast until the apples are barely cooked through still slightly crispy on the inside.
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18
Let cool at room temperature.
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19
Cut the stems off the beet greens so that only leaves remain.
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20
Boil a small pot of salted water.
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21
Prepare an ice bath in a medium size bowl.
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22
Blanch the beet greens in the boiling water by submerging them completely for about 10 to 15 seconds.
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23
Spoon them out and plunge them in the ice bath.
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24
Set the greens out individually on paper towels to dry.
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25
Layer the towels several times if necessary.
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26
When the duck breasts have fully cooled slice them lengthwise into thin slices less than 1/8-inch thick.
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27
Soak the slices in the orange juice.
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28
Warm the aspic in the mixing bowl over simmering water.
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29
Line 2 small triangular terrine molds with plastic wrap.
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30
Layer beet greens over the plastic wrap to cover the inside of the terrine mold completely and leave overhang on the edges to fold over the top.
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31
Brush the greens liberally with aspic.
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32
Layer the sliced apples and brush liberally with aspic.
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33
Put down another layer of beet greens and brush with aspic.
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34
Set in a layer of sliced duck.
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35
Layer as much as needed so that the terrine molds are full.
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36
Be very liberal with the aspic.
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37
It is the glue that holds the terrine together.
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38
When the mold is full fold the plastic over the top and put on the lid pressing down to work out any air pockets.
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39
Use cans or anything else you have around the kitchen to put weight on the terrines while refrigerating.
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40
When the terrines are fully chilled remove them from the refrigerator.
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41
Turn them out onto a cutting board, using the plastic to pull it carefully from the mold without breaking them.
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42
Carefully slice each terrine into 8 portions.
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43
Lay them out on a sheet pan.
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44
Heat the remaining aspic (if any) and use it to glaze the faces of the terrine slices.
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45
Refrigerate until ready to serve.
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46
It's important to keep these cold until service, as they will become very difficult to plate when the aspic begins to warm.
