Duck terrine and ginger-plum salsa | Reader's Digest Australia
The distinctive duck flavour of this terrine, heightened by the hint of orange, is complemented by the sweet leeks and beans. A small amount of duck fat is included, but there is much less than would...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Food processor
- Loaf pan
- Roasting pan
- Kitchen scale
- Chef's knife
- Cutting board
- Paring knife
- Grater
- Saucepan
- Colander
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Peeler
- Parchment paper
- Aluminum foil
- Kitchen towel
- Plate
- Serving platter
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 grated
- a few fresh bay leaves
- 50 g green beans, trimmed
- 1 tablespoon chopped fresh thyme
- 1 tablespoon brandy
- salt
- pepper
- orange slices or segments to serve
- 500 g ripe plums, stoned and finely chopped
- 1 piece preserved stem ginger, finely chopped
- 2 tablespoons orange juice
- freshly grated nutmeg
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