Duck terrine and ginger-plum salsa | Reader's Digest New Zealand

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