Surrey Homes | SH38 | December 2017 | Health & Beauty supplement inside

decorations:
glittery stick
garland, £5.95, green
ridged baubles, £3.50
each, sparkly bird clip,
£2.95, Maisie K
maisiek.co.uk
Food
Wild duck pâté with clementine
Serves: 8-10 Prep time: 20 mins
Cooking time: 1 hr 25 mins, plus cooling
• 250g butter
• 5 rashers smoked
streaky bacon
• 135g onion
• 4 cloves garlic
• 1 bay leaf
• 5g dried mixed herbs
• 1 whole Gressingham
duck leg
• 2 wild duck breasts
(or another duck leg)
• 50ml red wine
• 25ml brandy or
Cointreau to give
it slightly more
Christmassy taste
• edible gold leaf,
to decorate
1. In a thick bottomed saucepan, place your chopped
onions, cubed butter, chopped bacon, garlic, bay leaf
and mixed herbs. Cook this on a medium heat for
about 20 minutes, the butter should be simmering
and the bacon cooked all the way through.
2. Add your duck, bones and all, and the wine. Cover
with lid or greaseproof paper and pop into an oven at
150°C for another hour until it is falling off the bone.
3. Next add the Cointreau or brandy. The
Cointreau gives it a slightly sweet citrussy
tang which works well with the duck.
4. Bring to the boil, then turn off the heat
and leave to get to room temperature.
5. Remove the duck bones and whizz the meat with
a stick blender (or counter blender) until smooth.
Pour into a terrine, and leave to set in the fridge
overnight. The next morning cover and freeze or use.
6. To serve: When you are ready, toast 6-8 rounds of
stale bread, then cut out with a cutter. Spread the pate
on the toast and garnish with a sprig of thyme, and
a clementine segment for colour. If you prefer you
can use sliced baguette for a more rustic look.
121 surrey-homes.co.uk