The Duck

Ingredients 1 duck (dressed) 250g streaky bacon plus additional 250g belly pork (skinned) 250g veal or chicken breasts 11/2tsp green peppercorns 2 cloves garlic (crushed) 1tbs salt 1/2tsp mace 1 quart white wine 3tbs brandy

Serves 8 - 10 with plum sauce.

(1. 2lb loaf tin 150 Degrees Celsius, Mark 2)

1. Roast duck at 200 Degrees Celsius for 25 minutes.
2. Finely chop bacon, pork and veal.
3. Dice duck - mix all the meat, seasoning and liquid.
4. Line strips of bacon - diagonally across the tin.
5. Place the mixture into the loaf-tin.
6. Leave for 2 hours - cover.
7. Bake in a bain marie - water in roasting pan until juice runs clear about one and half hours.
8. Leave to cool in loaf-tin.

Plum Sauce

Plum Sauce 750g tin plums (drained and stoned) 250g stoned prunes is a good substitution. 250ml of red wine 1/2tsp ground cinnamon 1/2tsp ground nutmeg 1/2tsp ground ginger 6tbs of jelly (cranberry, guava, rosella, etc.) 2tbs Djion mustard 2tbs orange juice and spices

1. Bring plums and wine to boil - simmer uncovered.
2. Melt the jelly.
3. Mix mustard and orange juice, leave to cool.

To Serve: Serve the pate whole and garnished on a platter or cut into slices with a green salad, melba toast or crusty bread, rolls or loaf, with the sauce separate.

Bon Appetit!