Terrine of Duck Breast with Green Peppercorns

Makes 2¼ lb (1 kg)

Preparation time: 30 minutes

Cooking time: 2 hours

5 tbsp olive oil
3 onions, chopped
7 oz (200 g) boneless duck meat, chopped
11 oz (300 g) streaky (fatty) bacon, chopped
11 oz (300 g) boneless pork shoulder, chopped
¼ cup (50 ml) white port
1 tbsp green peppercorns
½ tsp finely grated orange zest
3 ½ oz (100 g) smoked duck breast, sliced
3 ½ oz (100 g) dried duck breast, sliced
Salt and pepper

Preheat the oven to 350°F (180°C ). Heat the olive oil in a skillet. Add onions and cook over low heat, stirring occasionally, for 5 minutes, until softened. Remove pan from heat. Mix together the chopped duck meat, bacon and pork shoulder in a bowl, add the port, peppercorns, onions and orange zest and season with salt and pepper.

Spoon one-third of the mixture into a terrine and cover with the smoked duck breast. Spoon in half the remaining mixture and cover with the dried duck breast. Add the remaining mixture. Cover and bake for 2 hours. Serve cold.

From TERRINE by Stéphane Reynaud, published by Phaidon Press Limited © 2008 Phaidon Press Limited, £16.95 / €24.95

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