Ingredients

175 g (6 oz) rindless smoked streaky bacon rashers
1 tablespoon olive oil
1 onion, chopped
2 boneless spare rib pork chops, about 275 g (9 oz) in total
2 boneless duck breasts, about 375 g (12 oz) in total, fat removed
2 garlic cloves, chopped
3 tablespoons brandy
75 g (3 oz) fresh breadcrumbs
50 g (2 oz) sun-dried tomatoes in oil, drained and chopped
3 pickled walnuts, drained and roughly chopped
1 egg, beaten
1 tablespoon green peppercorns. roughly crushed
salt

Instructions

1.Preheat the slow cooker if necessary. Lay the bacon rashers on a chopping board and stretch each one with the flat of a large cook's knife until half as long again.
2.Line the base and sides of a 15 cm (6 inch) diameter, deep soufflé dish with the bacon, checking first that the dish will fit in the slow cooker pot.
3.Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes.
4.Finely chop or mince the pork and 1 of the duck breasts. Cut the second duck breast into long, thin slices and set aside.
5.Stir the garlic and minced or chopped meat into the pan and cook for 3 minutes. Add the brandy, flame with a match and stand well back until the flames subside.
6.Stir in the remaining ingredients. Mix well, then press half the mixture into the bacon-lined dish. Top with the sliced duck, then add the remaining mixture.
7.Fold the bacon ends over the top, adding any leftover rashers to cover the gaps. Cover with foil.
8.Place the dish on an upturned saucer in the base of the slow cooker pot. Pour boiling water around the dish to come halfway up the sides.
9. Cover with the lid and cook on high for 5-6 hours or until the meat juices run clear when the centre of the terrine is pierced with a knife.
10.Lift the dish carefully out of the pot using a tea towel, stand on a plate, remove the foil top and replace with greaseproof paper.
11.Weigh down the top of the terrine with measuring weights set on a small plate. Transfer to the refrigerator when cool enough and chill overnight.
12.To serve, remove the greaseproof paper, then loosen the edge of the terrine with a knife, turn out on to a chopping board and cut into thick slices.

Leave a Reply

Your email address will not be published.