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Prosciutto Wrapped Duck & Pork Terrine

Prosciutto Wrapped Duck & Pork Terrine

Recipe by Julie Le Clerc.

Prosciutto Wrapped Duck & Pork Terrine

Serves 10

200g sliced prosciutto      
440g Mahy Farms duck breast (including skin and fat), finely diced
600g pork mince
3 cloves garlic, finely chopped
1 Tbsp fresh thyme leaves, chopped
¼ cup fresh basil leaves, chopped
100g raw Marcona almonds  , coarsely chopped
Sea salt and freshly ground black pepper

To serve:
Accoceberry cornichons  
Julie Le Clerc balsamic honey mustard    
Julie Le Clerc Moroccan chutney Julie Le Clerc Moroccan chutney
Sliced baguette
 

Preheat oven to 180°C. Line a 10 x 22cm tin with baking paper, leaving a large overhang on the two long sides. Layer prosciutto slices to line the tin, leaving an overhang on all sides.

Place duck, pork and remaining ingredients in a large bowl. Season well with salt and pepper and mix well to combine.

Press the mixture firmly into the prepared tin. Flatten the surface. Fold the overhanging prosciutto over the top to cover (fold the end pieces in first). Fold baking paper over the top. Cover with a double thickness of foil securing it well around the edges.

Place the terrine tin into a baking dish. Fill the baking dish with hot water to come halfway up the sides of the terrine tin. Bake in the oven for 90 minutes.

Remove from the oven and lift the terrine tin out of the baking dish. Leave foil on and place a heavy weight on top of your terrine (e.g. food cans). Set aside.

Once the terrine has cooled to room temperature, place in the refrigerator overnight. Remove terrine from its tin and slice to serve with accompaniments.

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