Smoked duck terrine

There are variations on the pâté theme, terrine makes a pâté sound posher, and it may be more constructed or layered, but that doesn't necessarily mean it's trickier to put together. 

Some pâtés take time, but that's generally marinating, baking and chilling time, not roll up your sleeves and cancel all appointments time. Smoked duck breast made with salt and thyme marinade using similar method as smoked ham, it has really matured and unique taste. 

Terrines benefit from being pressed, and perhaps the greatest challenge there is finding something flat-based that fits neatly enough inside your chosen vessel. How to wheight terrine? Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.