Country terrine with duck and wild boar
Lantterrin med anka och vildsvin
Most restaurants in Sweden offer a bewildering array of pâtés and terrines at Christmas, stemming from the time when every part of the pig had to be used. Indeed many chefs enjoy the annual challenge of creating something new to grace their elaborate and extensive Christmas buffet tables.
This recipe is a nice easy example, but avoids using liver, as many don't like offal. Although it would make an excellent dish for a julbord (Christmas buffet) it is good at any time of year and makes a delicious starter or light lunch when served with a salad and some nice crusty bread. John Duxbury
• If you are serving it at a party, make sure you warn anyone with a nut allergy that it contains walnuts.
• Chicken or turkey could be used instead of duck.
|500g*||(1 lb)*||smoked streaky bacon, rind removed|
|2||slices of bread|
|300 g||(12 oz)||duck meat, skinned|
|500 g||(1 lb)||minced wild boar or minced pork|
|2||cloves of garlic, finely chopped|
|250 g||(9 oz)||prunes, stoned|
|50 g||(2 oz)||walnuts, shelled|
|1 tbsp||green peppercorns|
|salt and freshly ground black pepper|
*Quantities need only be approximate
1. Preheat an oven to 180°C (350°F, gas 4, fan 160°C).
2. Stretch some of the bacon rashers and use them to line the bottom and the long sides of a 1 kg (2 lb) loaf tin (or another suitable ovenproof dish). Reserve 6-8 rashers to cover the top and roughly chop the remainder.
3. Add the bread and onion to a food processor and process briefly until coarsely chopped.
4. Roughly cut the duck meat into 1-2 cm (½") pieces.
5. Add the chopped bacon, duck and remaining ingredients to the food processor and blitz until coarsely chopped. Turn into a bowl and toss to ensure that everything is thoroughly mixed. Cut any remaining large pieces with a pair of kitchen scissors.
6. Spoon the mixture into the bacon lined loaf tin, pressing down and smoothing the top.
7. Cover the top with the reserved bacon rashers and then cover with aluminium foil and place the terrine into a roasting tin. Add enough boiled water to the roasting tin to come 2 cm (¾") up the outside of the terrine. Bake in the centre of the oven for 1¼ hours.
8. To test the terrine is ready, remove from the oven and insert a skewer into the centre and check that the juices run clear. The pâté should also have shrunk away from the sides of the terrine.
9. Remove from the roasting tin, cover with greaseproof paper and another layer of aluminium foil. Place some other heavy weights on top. Leave to cool, then chill in the fridge overnight.
10. Turn the terrine out onto a board and cut into thick slices. Serve with some nice crusty bread, lots of butter and some good pickles.
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