Duck and Prune Terrine
| Yield: | 6 Servings |
| Categories: |
| 6 | Magret of duck; (3 double breasts) | |
| 1/2 | lb | Pork butt; in 1/2" pieces |
| 4 | tb | Duck fat |
| 1 | Turnip; in 1/4" dice | |
| 8 | Shallots; roughly chopped | |
| 1 | Carrot; in 1/4" dice | |
| Prunes; soaked 4 hours in: | ||
| 8 | tb | Armagnac |
| 5 | Eggs | |
| 1/4 | c | Heavy cream |
| 1/2 | ts | Ground cinnamon |
| Salt and pepper |
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