Recipes
Pork and duck terrine de campagne
45 minutes
Preparation time
1 hour
Cooking time
12 servings
Serves
Ingredients
8 slices of prosciutto
300 g pork (shoulder or belly)
300 g duck liver
700 g duck legs (normally 4 legs is good)
2 tsp of brandy
salt and freshly ground black pepper
300 g of prunes
Method
- Prepare the terrine mould by covering the inside with plastic wrap, and then individually laying out the strips of prosciutto, side by side.
- De-bone the duck legs and then roughly chop all the meat into big cubes, in preparation for mincing.
- Run all the meat through a mincer on the largest setting. Be sure to keep the mix well chilled by keeping the bowl sitting on ice.
- Add the brandy and the seasoning and mix thoroughly. Pour half the mix into the terrine mould. Add the prunes down the centre of the mould and then cover with the remaining mixture.
- Select steam 85˚C, duration 1 hour 20 minutes or until centre of terrine has reached 65˚C.
- Once the terrine is cooked and cooled, cover and refrigerate.
- Serve the next day with bread and pickles.
Note:
- If you don’t have a steam oven, this recipe can also be cooked in a water bath on “Conventional” 160˚C for 1 hour 10 minutes or until the centre reached 65˚C.
Applicance Functions
Miele
Miele, a brand renowned for its high-end appliances, has taken on a new role: author of its own recipes. With a focus on innovative cooking technology and precision engineering, the company crafts culinary instructions that are as meticulous and reliable as its products. Each recipe is designed to showcase the full potential of Miele's ovens, cooktops, and other kitchen tools, ensuring that home cooks can achieve perfect results every time. Think of Miele's recipes not just as guides for a meal, but as a masterclass in modern cooking, where every step is tested and perfected to deliver a flawless dining experience.