Pressed Meat Slices

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Pressed Meat Slices
2 h.
 • Ready in 16 h.
Ready in


for 4 servings
For the terrine
duck legs (skinned and boned)
lemon (juice and grated zest)
Orange (juice)
4 tablespoons
shallots (chopped)
¾ cup
1 ⅔ cups
unsmoked Bacon
½ cup
Pistachio (chopped very finely)
1 teaspoon
green peppercorns (crushed)
2 slices
cooked ham
1 ⅔ cups
Duck liver
For the chutney
0.333 cup
4 cups
onions (cut into rings)
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Preparation steps

Step 1/13
Put the duck into a bowl with the orange and lemon juices and marinate for 2 hours.
Step 2/13
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.
Step 3/13
Heat 2 tablespoons oil in a frying pan and cook the shallots until soft.
Step 4/13
Remove the duck from the marinade. Set aside the duck breast fillets.
Step 5/13
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.
Step 6/13
Heat 1 tablespoon oil in the pan and brown the duck breast fillets on all sides for 3 - 4 minutes. Set aside to cool.
Step 7/13
Wrap each fillet in a slice of cooked ham.
Step 8/13
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.
Step 9/13
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.
Step 10/13
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.
Step 11/13
Bake for about 45 minutes, until cooked through. Add more hot water to the roasting tin as necessary. Cool and chill overnight.
Step 12/13
For the chutney: heat the butter and gently cook the onions for 5-7 minutes until translucent
Step 13/13
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.

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