Cazador Restaurant has been an Auckland institution for 30 years now. Second generation owners, Rebecca Smidt and Dariush Lolaiy have continued the legacy started by Tony and Barbara, Dariush's folks. That legacy of hunting, gathering, preparing and serving some of the best food found in these here parts has earned Cazador many well-deserved accolades. These guys also love good beverage (our kind of people) and proudly offer astute, educated matching suggestions from what is a beautifully crafted selection of sherry, beer, wine, ports and the likes.
We're mighty proud that our wines take their turn at this joint with our Huia Blanc de Blancs 2010 currently being poured by the glass. It's a great palate refresher but also goes so well with this terrine and the rest of the Cazador Charcuterie board.
Thanks to the Cazador whanau for sharing this amazing recipe with us.
WINE MATCH // Huia Blanc de Blancs 2010, Huia Chardonnay 2014, Huia Pinot Noir 2013
Wild duck, prune & barberry terrine.
Makes about 15 slices
If you don’t have a mincer, have a chat with a friendly butcher and ask them to mince your meat for you. If you do have a mincer, before you begin making your terrine, chill the roughly chopped meat, fat and mincer attachments in the freezer for 1 hour – this ensures the fat won’t emulsify during the mixing process.
3 shallots, peeled and finely diced
2 cloves garlic, chopped
small handful thyme leaves, chopped
2 bay leaves
60 ml brandy
50 g pistachios, toasted and chopped
10 pitted prunes, soaked overnight in black tea
3 tbsp barberries, gently warmed in a little butter
handful flat-leaf parsley, chopped
100 ml sherry vinegar
300 g back fat, cubed
650 g wild duck breast
For the base
Gently sweat 2 shallots and the garlic, thyme and bay leaves in a pan on low heat. After about 10 minutes, when the shallots are soft, add the brandy and cook until the brandy ignites and burns off. Remove the bay leaves, and allow the shallot mix to cool.
Add the mixture to a mixing bowl along with the remaining raw shallot and chopped pistachios. Halve the prunes, then add them to the mixing bowl with a few tablespoons of their soaking liquid. Add the barberries, parsley and most of the vinegar, then mix together.
For the meat
Add 100 g cubed back fat to a large mixing bowl. Cut 150 g duck breast into small cubes, and add it to the bowl. Mince the rest of the duck breast and the rest of the fat through a medium hole plate. Add half of the mince to the mixing bowl with the cubed fat and meat, then put the remaining mince back through the mincer on a fine plate. Add the fine mince to the mixing bowl and season liberally with salt and pepper.
To help bind the terrine, divide the meat mixture in half once again, then use a mixer with a paddle attachment to mix one half of the mixture on medium speed until it starts to get sticky (about 2 minutes). Add the sticky mixture back to the other half of the mixture, and mix it thoroughly by hand.
Cook a spoonful of the mixture with a little fat in a pan on low heat to check the seasoning – it should taste slightly saltier than you would want, as it will be served at room temperature. Adjust the seasoning with salt or vinegar to your taste.
Preheat the oven to 160ºC.
Line a cast-iron terrine mould with cling film, then pack the terrine mixture very tightly into the mould. Seal and place in the oven in a bain-marie for 1 hour– the internal temperature should read 63ºC. Let the terrine cool, then press it with a weight and refrigerate for at least 24 hours.
Bring the terrine to room temperature and slice into 1.5 cm sections. Serve with chunky, toasted bread and your favourite pickles and chutneys.
This recipe, along with a myriad of other Cazador crackers, is contained within the pages of the Cazador Book - Game, Offal & the Rest. It's a must have and can be purchased here.
CAZADOR is located at 854 Dominion Road, Auckland. Open Tuesday to Saturday from 5pm Ph: 09 620 8730