Black Bear and Duck Terrine with Franklin Whisky

Name: Black Bear and Duck Terrine with Franklin Whisky
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6 to 8 servings
Cuisine: Boreal
Ingredients: 700 g Ground bear ground on the coarse plate; 350 g Pork fat ground on the coarse plate; 150 g Duck hearts ground on the coarse plate; 150 g Poultry livers finely hand-cut with a knife, not ground; 100 ml Franklin Origin 67/33 Whisky from Maison Sivo, or another quality Canadian rye; 60 ml Dried cranberries 1/4 cup; 10 ml Ground dune pepper 2 teaspoons, from Gourmet Sauvage; 7 ml Juniper berries crushed, 1 1/2 teaspoons; 20 g Fine sea salt; 8 g Ground black pepper; 2 unit French shallot finely minced; 2 unit Garlic clove minced; 15 ml Fresh thyme 1 tablespoon; 2 unit Egg; 80 ml Heavy cream 35%; 310 ml Water 1 1/4 cup; 125 ml Franklin Origin 67/33 Whisky 1/2 cup; 60 ml Maple syrup 1/4 cup; 7 g Unflavored gelatin powder 1 standard packet

Boreal charcuterie that takes patience. And rewards it.

Prep1 h

Cook2 h

Yield6 to 8 servings

DifficultyIntermediate

theuplandcook.com/en/recipes/black-bear-duck-terrine-franklin-whisky

Ingredients

Meats

700 g — Ground bear (ground on the coarse plate)
350 g — Pork fat (ground on the coarse plate)
150 g — Duck hearts (ground on the coarse plate)
150 g — Poultry livers (finely hand-cut with a knife, not ground)

For the maceration

100 ml — Franklin Origin 67/33 Whisky (from Maison Sivo, or another quality Canadian rye)
60 ml — Dried cranberries (1/4 cup)
10 ml — Ground dune pepper (2 teaspoons, from Gourmet Sauvage)
7 ml — Juniper berries (crushed, 1 1/2 teaspoons)
20 g — Fine sea salt
8 g — Ground black pepper

Binding

2 — French shallot (finely minced)
2 — Garlic clove (minced)
15 ml — Fresh thyme (1 tablespoon)
2 — Egg
80 ml — Heavy cream 35%

Finishing jelly

310 ml — Water (1 1/4 cup)
125 ml — Franklin Origin 67/33 Whisky (1/2 cup)
60 ml — Maple syrup (1/4 cup)
7 g — Unflavored gelatin powder (1 standard packet)

Steps

01Grind the meats
Pass the bear meat, pork fat and duck hearts through a meat grinder on the coarse plate. You want a chunky texture, not a paste. The poultry livers, on the other hand, you hand-cut finely with a knife separately — in the grinder they'd turn to mush and lose their signature texture.
02Macerate 12 to 24 hours
In a large stainless steel bowl, combine all the meats (ground and hand-cut) with the dried cranberries, dune pepper, crushed juniper, salt and black pepper. Pour the Franklin whisky over everything and mix by hand for 2 minutes so every piece is coated. Cover with plastic wrap and rest in the refrigerator 12 to 24 hours. The longer it sits, the more the bear's sweetness absorbs the aromas.
03Bind the mixture
The next day, pull the mixture from the fridge. Stir in the minced shallots, garlic, thyme, eggs and 35% cream. Work vigorously by hand for 3 to 4 minutes, kneading like you're working bread dough. You want the mass to turn distinctly tacky — that's what gives the terrine its cohesion after cooking. If the mixture holds together as a ball without crumbling, you're good.
04Test the seasoning
Before packing into the terrine, cook a small test patty of the mixture in a skillet for 2 minutes. Taste. This is the only moment you can adjust — salt, pepper, maybe a touch more whisky. Once it's cooked in the terrine, it's too late.
05Cook in a water bath
Preheat the oven to 300°F (150°C). Pack the mixture firmly into a ceramic or cast-iron terrine mold, pressing out air pockets. Cover with the terrine's lid (or aluminum foil). Set the terrine in a larger baking dish and pour boiling water up to halfway up the mold. Bake 1 h 30 to 2 h, until a probe thermometer in the center reads 160°F (70°C).
06Cool under press 12 hours
Pull the terrine from the oven and let it cool at room temperature for 30 minutes. Uncover and lay a wooden board or small dish cut to the mold's shape on top. Set a weight on it (two cans of tomatoes work great). Refrigerate 12 hours minimum. This step compacts the terrine and presses out excess fat.
07Make the whisky-maple jelly
In a small saucepan, combine the water, Franklin whisky and maple syrup. Bring to a boil, then remove immediately from the heat. Sprinkle the gelatin packet onto the hot liquid and whisk gently for 1 minute to fully dissolve. Let cool 10 minutes — the jelly should still be liquid but no longer scalding.
08Pour the jelly and set 4 h
Pull the terrine from the fridge and remove the press. Smooth the top of the terrine with a spatula if needed. Gently pour the warm jelly over, in a 5 to 8 mm layer. The jelly will fill the gaps and give that glossy bistro-terrine finish. Return to the fridge 4 hours minimum to let the jelly fully set.
09Unmold and serve
Briefly dip the mold in hot water for 10 seconds to ease unmolding. Flip onto a board. Slice with a very sharp knife into 1 cm slabs. Serve with toasted country bread, elderberry pickles (Gourmet Sauvage), strong mustard, and a glass of the same Franklin whisky to close the loop.

Sliced black bear and duck terrine, golden whisky and maple syrup jelly on top, cranberries and dune pepper visible throughout the mix