Duck and almond terrine with roasted figs – Food & Home Magazine
You simply cannot go wrong with this duck and almond terrine with roasted figs for Christmas! It's the perfect dish for the whole family!
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Ingredients
- oil, for brushing
- 10 duck breasts, well chilled
- 4 slices white bread, crusts removed
- 125ml (½ cup) milk
- 5ml (1 tsp) soft brown sugar
- zest of ½ orange
- 2 cloves
- 1 garlic clove
- 10ml (2 tsp) black pepper,
- coarsely ground
- 5ml (1 tsp) coriander seeds, crushed
- 2,5ml (½ tsp) allspice
- 2,5ml (½ tsp) fennel seeds
- a pinch of grated nutmeg
- a pinch of ground cinnamon
- 15ml (1 tbsp) Maldon Sea Salt
- ½ onion, finely grated
- 5ml (1 tsp) fresh thyme, chopped
- 30ml (2 tbsp) cognac or brandy
- 30ml (2 tbsp) port or full-cream sherry
- 15ml (1 tbsp) amaretto
- 1 egg, lightly beaten
- 125g whole almonds, peeled
- <h3>To serve</h3>
- 160g Parma ham
- 12 figs, sprinkled with a little sugar and slow roasted
- black or Maldon Sea Salt flakes
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