In about 40min. let us start to duck. 2 Breasts from domestic duck (without bones but with the skin) I got about 1kg. Remove breast fat and skin. Half of the breast cut into small pieces. Fall asleep finely chopped rosemary (I dry), salt, pepper and cover with cognac or other strong alcohol. I cooked twice with brandy and once with rum. Did not notice a difference. Leave to marinate for 30-40min.

Apple, onion and bacon (bacon), finely chop and fry turns on the fat from the brisket. The remaining part of the duck Breasts and salty bacon punch in a blender on pulse mode, not to pashtetnoyi of consistency. Add roasted apples, onions and bacon. Once again punched until smooth. Butter fry flour, to make it cream until thick. Drive egg, boil until thick. The Bechamel sauce added to the mince.

Juniper berries, crush with a knife and add to the stuffing. I bought a good juniper berries in the pharmacy, and have seen in stores in the spice Department. Preheat the oven to 160-180 degrees.

Boil the water. Add in minced pickled in alcohol duck. Mince good sprinkle with salt and pepper, as in the finished terrine will lose in salinity. Stir and fill the jars (or shape) tightly with minced meat, without voids. Put the nuts. Put in deep baking tray, or form. Pour hot water to 2/3 the height of the jars and put in oven for 20-25 minutes.

At this time, put the bags of Jasmine rice from TM "Mistral" in boiling salted water. Diminish the fire under the pan, cover it and forget it for 15minutes. Rice is not running, does not burn. It is a pleasure to work with him.

After 20-25 minutes check our terrine on readiness. Stick the knife to the middle, hold for a few seconds. If you are ready-the blade is smokin ' hot. The cooking thermometer to 68 to 70 (or higher)degrees. If the form with a terrine large, the time may increase to 50минут. My bottles 250-300ml prepared for 20 min.

Serve the terrine immediately with hot white rice. Of 1kg duck breast finished terrine about 1.5 liters.

Either close the jars, let cool to room temperature and put to Mature in the fridge for a week (but you can eat immediately). Ripe terrine unusually good. Banks under the covers it is stored for a long time (but longer than a month to keep him I couldn't, eat), but in the form-about a week.