Duck and Cranberry Terrine
A community recipe by scoffypigNot tested or verified by Nigella.com
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Remove as much meat as possible from the duck portions. Process roughly and put in bowl. Process pork fillet roughly, then pork rashers. Mix all together with remaining ingredients. Leave to stand for an hour, then put in a 2 lb. loaf tin and cook at 180 degrees C for 1 hour. Put weights on top while cooling. Chill for 24 hours to mature, then turn out. Garnish with the watercress.
Introduction
Serve as a starter or a lunch with crusty bread (ciabatta is particularly good)
Ingredients
Serves: 4
- 3 ducks (portions skinned)
- 1 pound pork
- 8 ounces pork belly slices
- 3 tablespoons brandy
- 1 medium beaten egg
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 ounces cranberries
- watercress (to garnish)
Method
Duck and Cranberry Terrine is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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