Duck Terrine with Figs from &#39My Paris Kitchen&#39

Name: Duck Terrine with Figs from &#39My Paris Kitchen&#39
Cuisine: French
Ingredients: 1 duck breast, about 1 pound; 4 ounces dried figs, preferably Black Mission or Turkish; 2 tablespoons olive oil; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 3 tablespoons brandy or cognac; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 1/4 cup chicken stock or water; Salt to taste

Terrines like this duck and fig version in David Lebovitz's new cookbook, My Paris Kitchen, look difficult, but they're actually not much harder than making a meatloaf.

Snack · French · 10 ingredients

Duck Terrine with Figs from &#39My Paris Kitchen&#39

Ingredients

1 duck breast, about 1 pound
4 ounces dried figs, preferably Black Mission or Turkish
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
3 tablespoons brandy or cognac
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 cup chicken stock or water
Salt to taste

Directions

In a small saucepan, heat dried fruits with the Cognac or brandy just to the point where liquid begins to simmer. Remove from heat, cover, and set aside.