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Terrine with green peppercorns

Serving 8-12

  • 400 gr. boneless pork belly

  • 2 duck breasts

  • 2 duck legs

  • 20 gr. whole green peppercorn

  • 5 cl. Cognac

  • 1 shallot

  • 1 clove of garlic

  • French Sea salt

  • Black pepper

    Preparation

    Press garlic through a garlic press. Chop the shallots and add to the garlic.

    Remove rind, skin and bones from the meats and dice into large chunks. Put in a processor, finely chop, then tip into a large bowl

    Mix meat with shallot, garlic, cognac, green pepper, salt and pepper. Line a 900 g loaf tin with parchment paper and fill it with the mince.

    Put in a deep roasting tin. Pour in enough hot water to come halfway up the terrine and bake for 2 hrs at 160°C or until a skewer comes out hot from the middle of the terrine, and the juices run clear. Top up the water if needed.

    Allow to cool to room temperature before storing for at least 48 hours in the refrigerator.

    Cut in slices and serve cold with freshly grinded green pepper, crisp green salad, mustard, cor- nichons and a slice of bread

Tonic water, DK., 75 cl.

ORGANIC GREEN PEPPER

Salt, French Sea Salt, 335 g.

SALT, FRENCH SEA SALT

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