DUCK
LIVER PATE WITH BLUEBERRIES:
1 lb.
duck liver, cleaned
4
slices lean bacon, chopped
16
oz. fresh or canned blueberries
8 thin slices prosciutto or bacon
18
oz. ground pork
salt
and freshly ground black pepper
¼
tsp. each nutmeg & Chinese 5-spice powder
½
tsp. sugar
4
tbsp. sherry
¾ cup
white wine
2 bay
leaves
Soak liver
in a bowl of lukewarm water to cover for 1 hour.
Drain
and place in a bowl together with the nutmeg, black pepper to taste, five spice
powder, sugar and sherry. Toss to combine all ingredients. Covered with plastic
wrap and refrigerate for 4 hours.
The
liver-bacon mixture: Grind, blend or
process 1/3 of the liver together with the chopped bacon.
The
pork-liver mixture: Blend or process the rest of the liver and mix it with the
ground pork and white wine. Add salt and
pepper to taste to season the mixture.
Preheat
oven to 400 degrees F. and grease a 4 x 9-inch terrine mould or loaf pan. Line the pan with prosciutto or bacon,
allowing slices to overlap and drape over the top of the pan.
Spread
1/3 of pork-liver mixture over the base of the terrine mould. Top this with
half of the liver-bacon mixture. Scatter half the blueberries over this. Cover
with another 1/3 of the pork-liver mixture, a slice of prosciutto/bacon and wrap
the overhanging slices into the center to cover the filling. Top this with the
rest of the blueberries; then the other half of the liver-bacon mixture. Spread
the remaining pork-liver mixture on top; then the bay leaves. Cover tightly
with a lid or a double thickness of foil.
Place
terrine in a large baking pan filled with boiling water coming half way up the
sides of terrine. Bake 1 ½ to 1 ¾ hours or until mixture comes away from sides
of dish.
Remove
from oven, drain off excess liquid and set aside to cool. Turn out and cut into
slices to serve.
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