Bacon-wrapped Duck Terrine
- 1 duck leg (ready to cook, about 2.2 kg)
- 100 grams Pork (trimmed)
- 150 grams fresh Bacon
- 1 generous pinch organic lemon zest
- 2 tablespoons finely chopped Mugwort
- 5 grams salt
- 150 grams sliced Smoked bacon
- 100 grams Duck liver (cleaned, ready to cook)
- 50 milliliters Port wine
- 1 tablespoon green peppers (from a jar)
- 60 grams dried Apricot
- 50 grams Walnut
Trim duck, remove skin and tendons and set breasts aside. Coarsely dice remaining duck, pork and bacon and mix with lemon zest, mugwort and curing salt. Cover mixture and refrigerate about 15 minutes. Finely process duck breasts twice through a meat grinder. Finely process bacon mixture once through a meat grinder. In a bowl, mix ground duck breasts with ground bacon mixture. Chill ground meat mixture quickly by setting bowl in a larger bowl of ice cubes, then drain in a sieve and refrigerate. Line terrine pan with bacon slices, reserving enough slices to cover top of pan.
Cut duck liver into cubes, mix with port wine, cover and let marinate about 30 minutes.
Preheat oven to 160°C (approximately 325°F). Drain duck liver. Cut duck breasts into cubes and mix with liver and green pepper. Chop apricots and walnuts. Combine ground meat mixture, liver mixture, apricots and walnuts, mix well and spoon into prepared terrine pan. Cover meat mixture with remaining bacon slices, cover pan with aluminum foil and set pan in a deep baking tray. Pour about 3 cm (approximately 1 inch) hot water into baking tray and bake terrine about 1 hour. Remove foil and bake until browned, about 15 more minutes.
Remove terrine from oven and let cool. Remove terrine from mold and cut into slices to serve.