8 slices of prosciutto
300 grams pork (shoulder or belly)
300 grams duck liver
700 grams duck legs (normally 4 legs is good)
2 teaspoons of brandy
salt and freshly ground black pepper
300 grams of prunes
- Prepare the terrine mould by covering the inside with plastic wrap, and then individually laying out the strips of prosciutto, side by side.
- De-bone the duck legs and then roughly chop all the meat into big cubes, in preparation for mincing.
- Run all the meat through a mincer on the largest setting. Be sure to keep the mix well chilled by keeping the bowl sitting on ice.
- Add the brandy and the seasoning and mix thoroughly. Pour half the mix into the terrine mould. Add the prunes down the centre of the mould and then cover with the remaining mixture.
- Select steam 85˚C, duration 1 hour 20 minutes or until centre of terrine has reached 65˚C.
- Once the terrine is cooked and cooled, cover and refrigerate.
- Serve the next day with bread and pickles.
- If you don’t have a steam oven, this recipe can also be cooked in a water bath on “Conventional” 160˚C for 1 hour 10 minutes or until the centre reached 65˚C.