|1|| duck (dressed)|
|250g||streaky bacon plus additional|
|250g||belly pork (skinned)|
|250g||veal or chicken breasts|
|2 cloves||garlic (crushed)|
|1 quart||white wine|
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.
|750g tin||plums (drained and stoned)|
|250g||stoned prunes is a good substitution.|
|250ml||of red wine|
|6tbs||of jelly (cranberry, guava, rosella, etc.)|
|2tbs||orange juice and spices|
- 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.