Duck Terrine with Spiced Nectarines Recipe

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Duck Terrine with Spiced Nectarines Recipe

(Low Fat Recipe)

Ingredients:  Serves 4,  Oven: Preheat to 180C

115 g (4 oz) skinless duck breast, diced

115 g (4 oz) lean minced pork

115 g (4 oz) lean smoked back bacon, finely chopped

1 tablespoon dry white wine or sherry

3 juniper berries, crushed

1 teaspoon vegetable bouillon stock powder

1 tablespoon chopped fresh mixed herbs (thyme, oregano, and parsley)


For the spiced nectarines:

4 ripe nectarines

115 g (4 oz) soft dark sugar

150 ml ( pint) cider vinegar

2 teaspoons coriander seeds

teaspoon allspice

zest and juice of 1 lemon

pinch of sea salt



Mix together the terrine ingredients in a large bowl.  Season well with salt and black pepper and press into 4 x 50 g (4 x 2 oz) ramekins.  Stand the ramekins in a baking tray and pour in sufficient boiling water to come halfway up the sides of the ramekins.  Cover with foil and back in the center of the oven for 45 minutes to an hour until a skewer inserted comes out clean or temperature probe reaches 75C.  Allow to cool, then refrigerate overnight.  To make the spiced nectarines, cut the nectarines in half and remove the center stones.  In a large saucepan dissolve the sugar in the cider vinegar over a low heat.  Add the spices, lemon zest and juice and salt.  Add the nectarines to the pan, cover and simmer gently for 15 minutes.  Remove from the heat and allow to cool, still covered, then pour into a container and refrigerate until ready to use.  Thinly slice the terrine and serve cold with the spiced nectarines.


Note:  This lean but luxurious terrine will grace any dinner table.  The spiced nectarines can be prepared in advance and stored in the refrigerator for 2 weeks.


Nutrient Value Per Serving:

264 calories

3.7 g fat


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