Duck and Chestnut Terrine

DUCK AND CHESTNUT TERRINE
Terrina di anatra e castagne

From the Valle d’Aosta region of Italy.

4 duck legs, skin on

1.5 l chicken stock

1 tbs extra virgin olive oil

100g pancetta, sliced thinly

100g pork shoulder mince

4 large chestnuts, cooked, peeled and chopped

2 tbs fresh thyme, picked and chopped

Salt and pepper

Season the duck legs with salt and pepper and seal them on a pan on medium flame until the skin is crisp and golden. Bring the stock to the boil in a pot and pour it into an ovenproof dish deep enough to submerge the duck legs. Cover tray and cook in a preheated 150C oven for 30 minutes. Remove tray from the oven and let them cool down on the kitchen bench. When cool enough to handle but still warm, pull legs out from the stock and tear the meat from the bones. Put the cooking stock in a pot and reduce it by 2/3. Heat olive oil in a pan and fry the pancetta until crisp. Add the pork mince and lightly fry until browned. In a bowl mix the cooked mince, duck meat, thyme, chestnut and 50 ml of the reduced cooking liquid. Place the mix into a small rectangular mould, cover with silicone paper and place a weight on top. Let it rest overnight in the fridge to set. Slice thick and serve. Serves 4 as a first course.