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Duck Terrine served with Baby Red Wine Poached Pear


With Laurent Loudeac

Duck Terrine served with Baby Red Wine Poached Pear

Serves 5
Costs  $7 pp
Time 1 hour + resting time  

Ingredients
250g pork mince (15% fat if possible)
1tbsp chopped onion
1 tsp chopped garlic
1tbsp chopped parsley
2tbsp streaky bacon cut into pieces
2 duck breasts (medium sized)
50 grams pig's caul fat
1 baby pear poached in red wine and sugar per person.
1 tbsp oil

Method
Heat oil in a pan then pan fry the bacon pieces.
Add the garlic and chopped onion and fry until golden brown.
Cool down then add to the mince and the parsley.
Mix thoroughly and season to taste.
To check seasoning, form a little patty and pan fry until it is cooked.
Sear the duck breast skin down to render most of the fat. Then quickly sear on the meat side.
Season to taste and keep aside.
Line a terrine mould with pig's caul fat then fill half way with the mince mix.
Place the breast, meat side down, then cover with the rest of the mince.
Cover up with pig's caul fat then cook in a bain marie (water bath) for about 30 to 40 minutes.
Take out of the oven and cool down in the fridge for at least 6 hours or until fully cooled.
Cut into slices and serve with the red wine poached pear and a nice crusty French bread.
 
(Broadcast 14 August 2012)


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