2 Duck TERRINE

Duck TERRINE 01157 INGREDIENTS for 4 PEOPLE 1 kg of duck meat, 200 g of beef with no fat, 350 g of bacon, an egg, a tablespoon of cognac, 3 tablespoons pistachios salted, not a spoonful of mixture of spices-4 pices, nutmeg, Rosemary or fresh bay leaf, salt, pepper.

Take your butcher bone the duck, keeping the skin and liver.

Mix 2 tablespoons of salt with a fine ground black pepper.

Coarsely chop the flesh and put it in the mug of a food processor, chop evenly.

Then pour everything into a bowl, add the salt and pepper mixed mixed with care.

Add spices, pistachios, cognac and the whole egg.

Mix thoroughly with a wooden spoon in order to obtain a homogeneous compound.

Preheat oven to 180° rectangular mould Covered with the skin of the duck; pour half of the mixture previously prepared meat, silverware in the Middle the liver kept aside.

Pour the remainder of the flesh, covered with excess skin and season with a few leaves of Laurel or a sprig of Rosemary.

Place the bowl in a pan filled with water and bake for about an hour and 45 minutes.

When cooked, remove from oven and let cool.

Then cut into slices and serve with the accompanying salad.