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PUBLISHED: 09:05 03 March 2014

Duck Pate with smoked duck and apricot centre.

2 Duck Pate with smoked duck and apricot centre.

Archant Norfolk Photographic © 2012

Duck terrine with smoked duck and apricots

This is very versatile terrine, which is best made ahead and left to set.

3 good sized fresh duck breasts, skinned

2 smoked duck breasts

200g fatty pork minced – belly pork is ideal

2 banana shallots or a medium onion finely diced

250g smoked streaky bacon

50g butter

1 egg

Fresh thyme, finely chopped

250g soft dried apricots

2 tbsp calvados or almanac

Salt and freshly ground pepper

1 Soften the finely diced shallots in the butter until soft and translucent, then stand to cool slightly.

2 Cut the apricots in half, making thin discs.

3 Remove the skin of the smoked duck breasts and cut lengthways into long, thin strips, approx ¼in (5cm) thick.

4 Mince the duck breasts. Then, in a bowl, combine the duck and pork mince, chopped thyme, softened onions with butter, egg and the calvados, and season well.

5 Line a terrine dish or large loaf tin with the streaky bacon, leaving the bacon ends hanging over the dish edge to fold over the top when filled.

6 Fill the base of the dish with half the minced duck mixture, followed by a layer of apricots, then the smoked duck strips and cover these with remaining apricots. Pile over the rest of the duck mince, smooth over and press down. To finish, enfold the bacon pieces over the filling. Cover with a lid or tightly wrapped tin foil.

7 Bake in a roasting tin half filled with boiling water at 180C/gas mark five for a good 90 minutes. Once cooked, leave to cool in the water, then chill for a couple of days before serving if you can. Serve with a fruit or sweet onion relish – mango or apricot chutney work brilliantly – on a bed of dressed leaves and crusty bread.

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