Yield: 1 servings
|375 grams||Bacon rashers; rind removed|
|2 \N||Fresh bay leaves; (2 to 3)|
|½ teaspoon||Whole black peppercorns|
|500 grams||Veal mince|
|2 tablespoons||Dry breadcrumbs|
|\N \N||Salt and freshly ground black pepper|
|½ teaspoon||Freshly grated nutmeg|
|⅓ cup||Dry sherry|
1. Pre-heat oven to 160deg.C. Line a terrine mould or loaf tin with Glad Bake. Place bay leaves upside down and scatter over the peppercorns.
2. Line the mould with bacon rashers, being careful not to dislodge the bay leaves and peppercorns. Dice the remaining bacon very finely and place in a mixing bowl.
3. Remove skin from duck and cut the flesh from the bones, taking the breasts off in a two pieces. Cut breasts into long strips and set aside.
Place remaining duck meat into food processor and process on short bursts until finely cut, but not a paste. Scrape into bowl with diced bacon and add veal mince, breadcrumbs, seasoning, egg and sherry. Mix together very well.
4. Place a layer of the minced mixture into the terrine, pressing down well. Cover with strips of duck breast, then add more mixture and repeat layers until all the ingredients have been used, finishing with a layer of the minced mixture. Fold the bacon rasher over the top. Cover with a layer of Glad Bake, then press a layer of aluminium foil on top, sealing around the edges.
5. Place in a large baking dish and pour in enough boiling water to come halfway up the sides of the mould. Bake for 1¼ hours. Remove from the oven and rest for ½ hour before placing weights on top of the mould and refrigerating overnight to cool completely and compress.
Converted by MC_Buster.
Per serving: 4582 Calories (kcal); 430g Total Fat; (86% calories from fat); 132g Protein; 13g Carbohydrate; 1008mg Cholesterol; 861mg Sodium Food Exchanges: 1 Grain(Starch); 18 Lean Meat; 0 Vegetable; 0 Fruit; 75 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.