Terrine De Canard
|Duck||3 Pound, skin and bones removed (1.5 Kilogram)|
|Minced pork||1 Pound (500 Gram)|
|Minced veal||12 Pound (375 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Worcestershire sauce||1 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Dried mixed herbs||2 Teaspoon|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Bacon streaky rashers||10 , derinded|
Dice the duck meat and mix with the pork and veal.
Add the garlic, Worcestershire sauce, orange juice, herbs, wine, and salt and pepper to taste.
Cover and chill overnight.
Using a sharp knife, stretch the bacon rashers and use to line the base and sides of a 1 kg (2 lb) terrine or loaf tin.
Press the meat mixture into the tin, sprinkle with the brandy and cover with foil.
Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the pan.
Cook in a preheated moderate oven, 180°C (350°F), for 1 1/2 to 1 3/4 hours.
Leave until cold then turn out onto a serving dish.
Serve garnished with orange twists and watercress.