By Adam Mead Head Chef at Locale Restaurant, De Bortoli Yarra Valley Estate
Feature recipe for May 2018

  • 500g duck leg meat, diced
  • 175g pork back fat, diced
  • 80g egg whites
  • 2 shallots
  • 2 garlic cloves
  • ½ bunch thyme
  • 200ml port
  • 3 tsp salt
  • ¾ tsp fine ground black pepper
  • 90g toasted pistachio nuts
  • ½ bunch parsley, finely sliced
  • 1 duck breast, cut in half length-ways
  • 10 slices prosciutto
  • 20ml olive oil

Sweat the shallots along with the garlic and thyme in a small amount of olive oil until the shallots are translucent, add the port and reduce to a syrup, refrigerate.

Combine the duck leg, pork fat, seasoning , cold port reduction and egg whites. Blend in a food processor in batches, until the mixture is thick, smooth and emulsified. Combine in a large bowl with the pistachio and parsley. Place in the fridge until ready to pack terrine.

Line the terrine mould with a double layer of cling film and sliced prosciutto. Pack half of the mix into the mould. Add the duck breast. Add the remaining mix, making sure there are no air pockets. Close the ends of prosciutto over, followed by the cling film. Wrap the terrine with a double layer of foil and cook in a bain-marie in the oven at 150°C to achieve a 60°C core temperature. Check the temperature with a thermometer after 30 minutes and at regular intervals until the temperature reaches 60°C. Cooking time will vary depending on the oven. 

Once the terrine is cooked remove from the oven, allow to cool for a few minutes before placing in the fridge. Press the terrine with a moderate weight until cold.


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