Duck Terrine
(Terrina di Anatra)
Ingredients:
1 duck, boned (liver saved)
9 oz (250 grams) pork fat
3 and 1/2 oz (100 grams) prosciutto, cut into strips
3 and 1/2 fl oz (100 ml) brandy
5 oz (150 grams) minced veal
5 oz (150 grams) minced pork loin
2 eggs, lightly beaten
Butter, for greasing
Salt and pepper
Directions:
Grease a terrine dish or loaf tin with butter.
Chop up the duck meat and place it into a large bowl.
Cut 3 and 1/2 oz (100 grams) of the pork fat into strips and add to the bowl with the prosciutto.
Sprinkle with the brandy.
Season with salt and pepper and mix well.
Cover and set aside for about 2 hours.
Preheat the oven to 160°C (325°F) Gas Mark 3.
Chop up 3 and 1/2 oz (100 grams) of the remaining pork fat with the duck liver and mix with the veal and pork loin.
Season with salt and pepper and stir in the eggs.
Combine with the duck meat mixture and spoon into the prepared dish, pressing down well.
place the remaining pork fat on top.
Cover with a lid or foil, place in a roasting tin and add boiling water so that it raises about halfway up the sides.
Bake for about 2 hours.
Remove from the oven and uncover.
Place a sheet of foil on the surface, put a weight on top and chill in the refrigerator for about 24 hours.
Before turning the terrine out, remove any fat that has formed on the surface. Serves 8-10.