Terrine of duck and pork with olives and asparagus.

INGREDIENTS

duck breasts 150 g each — 2 pcs.

Duck Liver — 250 g

Brandy — 2 tbsp. l.

ham — 0.5 kg

milk — for soaking the liver

onion — 1 pc.

Garlic — 1 clove

Eggs — 2 pcs.

Thin strips of bacon — 150 g

olive oil  — 2 tbsp

olives pitted — a handful

mini asparagus — 4 pieces

slices of white bread without crust — 2 pcs.

a mixture of peppers — to taste

salt — to taste

To apply:

olives pitted  — a handful

cherry tomatoes — a handful

mozzarella cheese — a few balls

Oregano — a few sprigs

HOW TO COOK

Duck breast wash and dry. Place the breasts in a refractory form oiled  and place in a preheated 160 ° C oven for 20 minutes.

Duck liver wash and soak in milk 30-45 minutes.

Pork wash, dry, cut into small pieces. Chopped in a blender.

Duck meat cut into small cubes. Add minced.

Onions and garlic to clean, grind in blender. Bread soaked in water.

Put in a blender lightly pressed bread and liver, grind into a puree.

Add the resulting mass in a bowl with shredded pork and breasts. Mix thoroughly. Season with spices to taste.

Add brandy and eggs. Mix thoroughly.

Cover the bottom of a deep rectangular strips of bacon, put half of the resulting meat mass. Firmly press your hands.

Share track of olives pitted  and asparagus. Place the remaining stuffing. Smooth surface.

Cover the top of the terrine remaining strips of bacon. Tightly cover with foil. Preheat oven to 250 ° C. Put it in the pan filled with hot water. In the center of the pan put a terrine form. Bake for 2 hours. Allow to cool, remove from the mold, wrap in foil and place in refrigerator. The next day, cut into portions.

Garnish as desired and serve!

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