for 4 servings
- For the terrine
duck breast fillets (skinned)
duck legs (skinned and boned)
lemon (juice and grated zest)
- 4 tablespoons
- ¾ cup
- 1 ⅔ cups
- ½ cup
Pistachio (chopped very finely)
- 1 teaspoon
green peppercorns (crushed)
- 2 slices
- 1 ⅔ cups
- For the chutney
- 0.333 cup
- 4 cups
onions (cut into rings)
- ⅜ cup
- ⅔ cup
- ⅛ cup
- ⅔ cup
Put the duck into a bowl with the orange and lemon juices and marinate for 2 hours.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Line an ovenproof terrine dish with foil, allowing it to hang over the edge.
Heat 2 tablespoons oil in a frying pan and cook the shallots until soft.
Remove the duck from the marinade. Set aside the duck breast fillets.
Mince the remaining duck meat with the pork and the bacon. Stir in the shallots, pistachios, peppercorns and the marinade. Season to taste with salt, pepper and lemon zest.
Heat 1 tablespoon oil in the pan and brown the duck breast fillets on all sides for 3 - 4 minutes. Set aside to cool.
Wrap each fillet in a slice of cooked ham.
Heat the remaining oil in the pan and brown the duck liver on all sides. Season with salt and a little cayenne pepper. Chop the liver into small pieces.
Mix the liver pieces with the minced meats and put half into the terrine dish; lay the wrapped duck breast fillets on top, lengthwise, press lightly and put the rest of the minced meats on top.
Smooth the top and cover with the overhanging foil. Tap the dish to settle the contents. Cover the dish and place in a roasting tin half-filled with hot water.
Bake for about 45 minutes, until cooked through. Add more hot water to the roasting tin as necessary. Cool and chill overnight.
For the chutney: heat the butter and gently cook the onions for 5-7 minutes until translucent
Add the vinegars and syrup, stir in the icing sugar and bring to a boil. Simmer for 30-35 minutes. Season to taste with salt and pepper and leave to cool. Serve with the terrine.