|Veal steak||8 Ounce (250 Gram)|
|Pork fat||3 Ounce (90 Gram)|
|Chicken livers||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm)|
|Butter||1 Ounce (30 Gram)|
|Pork fat||4 Ounce (125 Gram)|
Remove legs and breasts from duck.
Discard skin, fat and bones; chop all meat roughly.
Remove sinew and fat from veal; chop roughly.
Fit metal blade in food processor and process duck meat until finely minced (or put into blender and blend a small portion at a time).
Repeat process with veal, pork fat and cleaned livers.
Combine all mixtures thoroughly.
Chop onion finely and crush garlic.
Melt butter in saucepan, cook onion and garlic until onion is tender.
Add to meat mixture with combined egg, port, salt, pepper, thyme; mix well.
Put bayleaves into base of 3-cup capacity ovenproof dish, line base and sides with thin slices of extra pork fat; reserve a few slices for top.
Add terrine mixture and press down firmly with back of spoon.
Place reserved thinly sliced pork fat over top.
Cover with aluminium foil and tie with string.
Place in baking dish with warm water to come halfway up sides of dish.
Bake in moderate oven 1 1/4 hours.
Cool slightly; place in refrigerator with a weight on top.
Nicest made two days before cutting.
Serving size: Complete recipe
Calories 5005 Calories from Fat 3576
% Daily Value*
Total Fat 397 g610.9%
Saturated Fat 142.7 g713.5%
Trans Fat 1.6 g
Cholesterol 2091.1 mg697%
Sodium 5073.6 mg211.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3.3 g13.3%
Sugars 5.8 g
Protein 320 g640.7%
Vitamin A 302.4% Vitamin C 175.2%
Calcium 28.6% Iron 401.5%
*Based on a 2000 Calorie diet