Make Stefano Manfredi's heavenly terrine of duck confit, cooked chestnuts, crispy pancetta and pork mince.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 322kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 397mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by: Stefano Manfredi, Osteria Balla at The Star

Photography by: Quentin Jones 

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