Ingredients

  • 2 duck breasts
  • 450 grams ground pork
  • 30 grams butter, unsalted
  • 4 shallots finely chopped
  • 2 cloves garlic crushed
  • 1 large fresh thyme sprig
  • 1 tablespoon green peppercorns
  • 150 milliliters port, vintage
  • 300 milliliters chicken stock
  • 75 grams pistachio nuts
  • 1 egg
  • 3 tablespoons parsley chopped
  • 175 grams bacon, streaky
  • 5 bay leaves
  • salt and pepper

Directions

1. Cut 3/4 of the duck breasts into 18 strips total and set aside. Roughly chop the remaining breast then magimix with pork. Pick out uncut skin chunks.
2. Sauté shallots until soft then add garlic. Add thyme, green peppercorns and port. Simmer until reduced by 3/4ths. Add stock and pistachios and reduce until spoon coating consistency. Cool.
3. Add to minced meats. Season well and then add egg and parsley. Mix throughly. Fry a bit to check for seasoning. Adjust accordingly.
4. Lightly oil large terrine and line with clingfilm, leaving enough overlapping the sides to fold back over the top after filling the terrine. If using half recipe, then white terrine and 1 lg soufflé bowl. Line the terrine with the bacon.
5. Preheat oven to 375*F/190*C/GM 5 and boil water.
6. Place 1/4 of minced mixture in bottom and press flat. Place 6 strips of duck on top, season and repeat twice. Finish with a layer of minced mixture. Fold bacon over the mixture and place bay leaves on top. Fold clingfilm over and cover with a double thickness of foil. The terrine lid should fit snugly on top. Place terrine in a hot water bath that reaches 1/2 way up. Cook for 45-50 minutes or when skewer stuck into centre for 10 seconds comes out hot. For white terrine bake 25 minutes.
7. If you can, remove pâtè from clingfilm and then place back in terrine dish. Leave to cool in Fridge for at least 24 hours. Now the pâtè is encased with the jelly. May not work if terrine isn't overcooked.
8. To serve, turn terrine out onto a board and unwrap clingfilm. Cut into slices. Serve on a plate with cumberland sauce and currant malt bread. For a quick lunch add salad.

Notes
Notes:Try with Cumberland Sauce. Goes excellently with malt/raisin bread. 1/2 recipe fills white terrine.
Serving Ideas:Original serves 12.


Categories
P‚tÈs/TerrinesAppetizer, cold
Keywords
P‚tÈs/TerrinesAppetizer, cold
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