Advert
Advert
tmedia
Main content

https://www.lifestylefood.com.au/recipes/22533/duck-and-chestnut-terrine

LifestyleFOOD.com.au

Duck and Chestnut Terrine

Ingredients

  • 4 duck legs, skin on

  • 1.5 l chicken stock

  • 1 tbs extra virgin olive oil

  • 100g pancetta, sliced thinly

  • 100g pork shoulder mince

  • 4 large chestnuts, cooked, peeled and chopped

  • 2 tbs fresh thyme, picked and chopped

  • Salt and pepper

Method

  • 1.

    Season the duck legs with salt and pepper and seal them on a pan on medium flame until the skin is crisp and golden.

  • 2.

    Bring the stock to the boil in a pot and pour it into an ovenproof dish deep enough to submerge the duck legs.

  • 3.

    Cover tray and cook in a preheated 150C oven for 30 minutes. Remove tray from the oven and let them cool down on the kitchen bench.

  • 4.

    When cool enough to handle but still warm, pull legs out from the stock and tear the meat from the bones.

  • 5.

    Put the cooking stock in a pot and reduce it by 2/3. Heat olive oil in a pan and fry the pancetta until crisp. Add the pork mince and lightly fry until browned.

  • 6.

    In a bowl mix the cooked mince, duck meat, thyme, chestnut and 50 ml of the reduced cooking liquid.

  • 7.

    Place the mix into a small rectangular mould, cover with silicone paper and place a weight on top. Let it rest overnight in the fridge to set. Slice thick and serve. Serves 4 as a first course.

Notes

Recipe by: Stefano Manfredi, Osteria Balla at The Star

Photography by: Quentin Jones 

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings