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CHALLENGE - possible to make a terrine or pate with leftover cooked duck and ham, plus raw livers?

lankyFool | Dec 28, 201112:08 PM

I have the following left over from a Christmas feast and was wondering if I can put them together to form a terrine or pate. I realize that such things are usually constructed from raw ingredients but something tells me I should be able to make something serviceable with the below. Any thoughts?

* 1 Cooked duck breast (whole)

* 1 lb of cooked duck meat (stripped from the carcasses)

* 1 lb of cooked (non-smoked) Virginia Ham (a very good one)

* 2 RAW duck livers

* Plenty of duck fat and duck stock in the fridge

* Various jams and jellies in the larder if needed

Also, I don't have a food processor, - just a blender to mix the ingredients.

Is this possible or should I just construct something else with the leftovers? Any advice much appreciated!

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