1 duck, boned, liver reserved
butter, for greasing
250 g/9 oz lardons 100 g/32 oz prosciutto, cut into strips
100 ml/3½ fl oz brandy
150 g/5 oz minced veal
150 g/5 oz minced pork loin
2 eggs, lightly beaten salt and pepper


1.Grease a terrine or loaf tin with butter. Chop the duck meat and out into a large bowl. Cut 100 g/3½ oz of the lardons into strips and add to the bowl with the prosciutto.
2.Sprinkle with the brandy,season with salt and pepper and mix well. Cover and set aside for 2 hours.
3.Preheat the oven to 160°C/325 F/Gas Mark 3.
4.Chop 100 g/3½ 0z of the remaining lardons with the duck liver and mix with the veal and pork. Season with salt and pepper and stir in the eggs. Combine with the duck meat mixture and spoon into the prepared dish, pressing down well.
5.Lay the remaining lardons on top. Cover with a lid or foil, place in a roasting tin and add boiling water to come about halfway up the sides.
6.Bake for 2 hours. Remove from the oven and uncover. Place a sheet of foil on the surface, put a weight on top and chill in the refrigerator for 24 hours.
7.Before turning the terrine out, remove any fat that has formed on the surface.

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