The Duck
Ingredients
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1 | duck (dressed) |
250g | streaky bacon plus additional |
250g | belly pork (skinned) |
250g | veal or chicken breasts |
11/2tsp | green peppercorns |
2 cloves | garlic (crushed) |
1tbs | salt |
1/2tsp | mace |
1 quart | white wine |
3tbs | brandy |
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Serves 8 - 10 with plum sauce.
(1. 2lb loaf tin 150 Degrees Celsius, Mark 2)
- Roast duck at 200 Degrees Celsius for 25 minutes.
- Finely chop bacon, pork and veal.
- Dice duck - mix all the meat, seasoning and liquid.
- Line strips of bacon - diagonally across the tin.
- Place the mixture into the loaf-tin.
- Leave for 2 hours - cover.
- Bake in a bain marie - water in roasting pan until juice runs clear about one and half hours.
- Leave to cool in loaf-tin.
Plum Sauce
Plum Sauce
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750g tin | plums (drained and stoned) |
250g | stoned prunes is a good substitution. |
250ml | of red wine |
1/2tsp | ground cinnamon |
1/2tsp | ground nutmeg |
1/2tsp | ground ginger |
6tbs | of jelly (cranberry, guava, rosella, etc.) |
2tbs | Djion mustard |
2tbs | orange juice and spices |
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- Bring plums and wine to boil - simmer uncovered.
- Melt the jelly.
- Mix mustard and orange juice, leave to cool.
To Serve: Serve the pate whole and garnished on a platter or cut into slices with a green salad, melba toast or crusty bread, rolls or loaf, with the sauce separate.
Bon Appetit!
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