Ingredients
- 300 g duck breast fillets
- 1 tablespoon extra virgin olive oil
- 400 g leeks, white part only, thinly sliced
- 2 cloves garlic, crushed
- 1 orange, zest grateda few fresh bay leaves
- 50 g green beans, trimmed
- 1 tablespoon chopped fresh thyme
- 1 tablespoon brandy
- salt and pepper
- orange slices or segments to serve
- Ginger–plum salsa
- 500 g ripe plums, stoned and finely chopped
- 1 piece preserved stem ginger, finely chopped
- 2 tablespoons orange juice
- freshly grated nutmeg
Preparation
- Remove the skin and fat from the duck breasts.
- Reserve 30 g of the fat, and discard the rest and the skin.
- Chop the meat.
- Set aside.
- Heat the oil in a large saucepan over a moderately low heat.
- Stir in the leeks and garlic, then cover and cook for 20 minutes.
- Meanwhile, preheat the oven to 180°C.
- Line the bottom of a 500 g loaf tin with baking paper.
- Peel the zested orange, then cut half of it into slices; chop the other half and keep for the salsa.
- Arrange the bay leaves and orange slices on the bottom of the tin.
- Set aside.
- Cook the beans in a saucepan of boiling water for 2 minutes.
- Drain and refresh under cold water.
- Pat dry and set aside.
- Place the duck meat, reserved duck fat, orange zest, thyme and brandy in a food processor and pulse until blended to a paste–like consistency.
- Add the leeks and pulse again once or twice.
- Season.
- Carefully spoon half of the duck mixture into the tin.
- Pack down and smooth the surface.
- Arrange the beans in a single layer on top, laying them lengthwise.
- Top with the remaining duck mixture and smooth the surface.
- Cover with foil.
- Place in a roasting pan and pour in enough hot water to come halfway up the side of the loaf tin.
- Bake for 1½ hours or until the juices run clear when the terrine is pierced.
- Remove the loaf tin from the roasting pan.
- Place a piece of card, cut to fit, directly on top of the terrine and weight it down.
- Leave until cold, then chill for at least 12 hours.
- To make the salsa, put the plums into a bowl with the ginger, orange juice and nutmeg to taste.
- Add the reserved chopped orange.
- Invert the terrine.
- Peel off the paper.
- Allow to come to room temperature, then slice.
- Serve with orange segments, salsa and toast.