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21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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Duck and pork terrine with pickled cherries


You'll need

1 Muscovy duck breast, finely chopped 400 gm coarsely minced pork shoulder (see note) 200 gm chicken livers, cleaned and finely chopped 175 gm coarsely minced pork back fat (see note) 50 gm pistachios ½ each orange and lemon, finely grated rind only 1 tbsp finely chopped thyme 2 tsp quatre-épices (see note) ¼ tsp ground white pepper 25 ml Cognac or brandy 20 gm sea salt 10 rashers streaky bacon, rind removed To serve: crusty bread   Pickled cherries 500 ml (2 cups) red wine vinegar 400 gm caster sugar 5 star anise 2 cinnamon quills 2 fresh bay leaves 1 tbsp black peppercorns 1 tsp cloves 500 gm morello cherries, washed and stalks trimmed to 2cm

Method

  • 01
  • For pickled cherries, combine all ingredients, except cherries, and 100ml water in a saucepan. Bring to the boil, reduce heat to low and simmer to infuse (8-10 minutes). Pack cherries into 1.5 litre-capacity sterilised jars and pour over hot pickling liquid. Seal with lids, invert until cooled to room temperature (this helps to pressurise the seals), then stand in a cool dark place or refrigerate until pickled to taste (2-3 weeks for best results). Makes 1 litre.
  • 02
  • Combine all ingredients except bacon in a bowl, mix thoroughly with hands, cover with plastic and refrigerate for 1 hour to marinate.
  • 03
  • Preheat oven to 160C. Butter a 22cm x 12cm terrine mould and line with bacon, overlapping slightly and allowing to hang over sides of terrine. Spoon in mince mixture and press down to expel air pockets. Fold over bacon, place a double layer of baking paper on top, pressing down, cover with a double layer of aluminium foil and press to seal edges. Place in a roasting pan and fill with enough hot water to come halfway up sides of mould. Transfer carefully to oven and cook until terrine is just cooked through and internal temperature reaches 70-72C when tested with a meat thermometer (1-1½ hours). Remove from pan and stand for 10 minutes, then weight using a snug-fitting lid, oven tray and food cans and refrigerate for 1-2 days. To serve, briefly dip terrine into hot water and invert onto a board, thickly slice and serve with crusty bread and pickled cherries.
Note If you don’t have a mincer, ask your butcher to prepare the minced pork for you in advance. For quatre-épices, finely grind 1 cinnamon quill, 2 tsp allspice and half a nutmeg in a spice grinder. Alternatively, quatre-épices is available from Herbie’s Spices.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Marcel Deiss Pinot Blanc or Kiltynane Estate Pinot Noir.

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