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Duck Pate
Calamity Jane

The Duck

1 duck (dressed)
250gstreaky bacon plus additional
250gbelly pork (skinned)
250gveal or chicken breasts
11/2tspgreen peppercorns
2 clovesgarlic (crushed)
1 quartwhite wine

Serves 8 - 10 with plum sauce.

(1. 2lb loaf tin 150 Degrees Celsius, Mark 2)

  1. Roast duck at 200 Degrees Celsius for 25 minutes.
  2. Finely chop bacon, pork and veal.
  3. Dice duck - mix all the meat, seasoning and liquid.
  4. Line strips of bacon - diagonally across the tin.
  5. Place the mixture into the loaf-tin.
  6. Leave for 2 hours - cover.
  7. Bake in a bain marie - water in roasting pan until juice runs clear about one and half hours.
  8. Leave to cool in loaf-tin.

Plum Sauce

Plum Sauce
750g tinplums (drained and stoned)
250gstoned prunes is a good substitution.
250mlof red wine
1/2tspground cinnamon
1/2tspground nutmeg
1/2tspground ginger
6tbsof jelly (cranberry, guava, rosella, etc.)
2tbsDjion mustard
2tbsorange juice and spices

  1. Bring plums and wine to boil - simmer uncovered.
  2. Melt the jelly.
  3. 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!

African Hunter Vol.5 No.6 December 1999
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