Duck terrine
Instructions
Boned duck and cut the meat into small pieces.
Mix in a large bowl with the ham and 100 g of bacon both cut into strips.
Sprinkle with the brandy, add salt and pepper and let stand for 2 hours covered.
Chop 100 g of bacon and the duck liver, mix them with the veal and pork, add salt, pepper and mix with the beaten eggs.
Together the two preparations, mix to have a homogeneous mixture and place in a greased Bowl, pressing it well on the surface.
Over lay the slices of bacon.
Cover and cook for about 2 hours in the oven in a Bain-Marie, adjusting the heat so that the water sobbolli.
Withdrawn, remove the lid, seal the container with aluminum foil, put yourself on a weight and keep in the refrigerator for a day.
Before demolding fat delete emerged on the surface.
Ingredients and dosing for 10 persons
- 1 duck
- 250 g of bacon
- 150 g of chopped veal
- 150 g of minced pork loin
- 100 g of ham
- 2 eggs
- 2 cups of brandy
- Salt
- Pepper