Preparation time is 20minutes
Cook time is 2hours 30minutes
Total time is 2hours 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 duck breasts, no bone or skin
- 200grams bacon slices
- 1 white onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1/3 cup milk
- 2 eggs, free range
- 1 pinch cracked black pepper
- 1 pinch salt
- 4 slices soda bread, torn
- 80grams dried cranberries
Description
This stuffed terrine is meaty and tender with a light sweet cranberry bite.
Method
Step 1 of 10
Pre-heat the oven to 160°C/140°C fan-forced.
Step 2 of 10
Place the duck breasts into a baking tray and roast for 20 minutes.
Step 3 of 10
Remove from the oven and allow to cool slightly before dicing the meat into bite size portions and keep any excess fat.
Step 4 of 10
In a loaf tin, place half of the bacon slices along the bottom to line the bottom and edges.
Step 5 of 10
Place the other half of the bacon in a blender, along with half of the duck and blend together.
Step 6 of 10
Add the onion, garlic, milk, eggs, salt and pepper to the blender and blend until smooth.
Step 7 of 10
Pour the mix into a mixing bowl and combine with the rest of the duck, bread and cranberries.
Step 8 of 10
Empty the contents into the loaf tin on top of the sliced bacon and cover the tin in tinfoil.
Step 9 of 10
Place the loaf tin in a large baking tray half filled with water and bake in the oven for 90 minutes.
Step 10 of 10
Remove the foil from the top and then bake for another 20 minutes before flipping out to serve with a choice of condiments.
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