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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 chicken 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  
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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  • Accoceberry Cornichons

    Accoceberry Cornichons

    Grown in the Basque region, these cornichons have a very appealing crunchiness and flavour. Serve with cheeses and meats as part of an antipasto platter.

    Also available in a 1 gallon jar.

    Learn More
    108 -

  • Julie Le Clerc Balsamic Honey Mustard

    Julie Le Clerc Balsamic Honey Mustard

    From the creative talents of food writer /chef Julie Le Clerc, this sweet balanced mustard uses whole mustard seeds and our own Giusti balsamic vinegar.

    Serve as a condiment to accompany foods such as ham off-the-bone and rare roast beef, in BLT sandwiches or add to a potato salad dressing.

    Learn More
    108 -

  • Julie Le Clerc Moroccan Chutney

    Julie Le Clerc Moroccan Chutney

    This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices and especially appeals to Kiwi palates.

    Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey and served as part of a mezze.

    Many people have said they like to eat it by the spoonful, almost like a salad! It is great as a condiment with ham off-the-bone, served with aged cheese or used as a dip for bread.

    Learn More
    108 -

  • Marcona Almonds Raw

    Marcona Almonds Raw

    As Spanish finest almonds these are smooth with and incomparably sweet and delicate taste. Marcona almonds are high in vitamin E, magnesium, phosphorous, potassium and zinc, and rich in monounsaturated fat - one of the “good” fats.

    Ideal for baking, cooking muesli or as a snack.

    Also avaliable in a 1kg pack and a 5kg tub.

    Learn More
    108 -

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