Layers of pork mince,liver, duck fillets and asparagus are all wrapped up in streaky bacon for a delicious starter.
- 4 asparagus spears trimmed
- 250 g pigs liver minced
- 350 g minced pork
- 200 g duck fillets sliced lengthways
- 8 slices streaky bacon
- ½ tsp ground black pepper
- 1 tsp salt
- 2 tsp dried mixed herbs
- 2 cloves garlic minced
- 1 medium onion chopped
Cut the liver into chunks and use a food processor to mince.
In a large mixing bowl combine the liver, pork, onion, garlic, seasoning and herbs and divide into 3.
Use the back of a knife to stretch the bacon and use to line a 1 litre terrine.
Press ⅓ of the meat mixture into the terrine and add a layer of duck.
Divide the next ⅓ into 2 and place the first half into the terrine then add the asparagus then other half.
Add a further layer of duck and the final ⅓ of meat before folding over the bacon.
Put the lid on and place the terrine in a roasting tin with enough boiling water to come halfway up the side.
Cook at 160 C for 2 hours then remove the lid and allow to cool with a weight on top.
Drain off the juices if liked and wait overnight before slicing and serving the terrine.
Calories: 288kcalCarbohydrates: 3gProtein: 22gFat: 20gSaturated Fat: 7gCholesterol: 159mgSodium: 503mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 6847IUVitamin C: 11mgCalcium: 15mgIron: 9mg