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Terrine Hwyaden, Porc a Mafon (Duck, Pork and Raspberry Terrine)

Terrine Hwyaden, Porc a Mafon (Duck, Pork and Raspberry Terrine) is a classic Cymric (Welsh) for a traditional starter of a pork puree base topped with duck breast slices and raspberries that's topped with more pork puree before being steamed in the oven to cook, pressed and served chilled and sliced. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Duck, Pork and Raspberry Terrine (Terrine Hwyaden, Porc a Mafon).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Additional Time:

(+over night pressing)

Serves:

8–10

Rating:

Tags : Pork Recipes Fowl Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g bronnau hwyaden heb esgyrn
450g golwythion porc
2 llwy fwrdd o frandi
20 fafell o gig moch brith
1 ŵy wedi eu guro
75g o friwsion bara
halen a phupur du, at flas
175g o fafon ffrés

Dull:

Torrwch y bronnau hwyaden yn stribedi cyn eu mwydo yn y brandi am 30 munud. Yn y cyfameser, defnyddiwch gefn cyllell i ymestyn y stribedi cig moch cyn eu denfyddio i orchuddio gwaelod ac ochau tun torth neu ddesgil terrine (gan sicrhau eich bod yn gadael ddigon o gig moch dros ochrau'r tun i orchuddio pen y terrine). Torrwch y proc yn ddarnau yna torrwch yn fân mewn prosesydd bwyd cyn ychwanegu'r briwsion bara a chymysgu halen a phupur i fewn, at flas. Nawr ychwanegwch yr ŵy a defnyddiwch y prosesydd i'w gyfuno â gweddill y gymysgedd. Haner llenwch y tun gyda'r gymysgedd porc yna gosodwch y mafon am ei ben. Gorchuddiwch gyda'r stribedi o fronnau hwyaden (gan eu trefnu'n daclus mewn haenau) yna rhoddwch gweddill y gymysgfa porc am ben y cyfan. Defnyddiwch y darnau cig moch sydd yn hongian dros ymylon y tun i orchuddio pen y terrine yna gorchuddiwch y cyfan mewn haen ddwbwl o bapur gloyw. Gosodwch yng nghanol tun rhosto ddofn a hanner llenwch hwn gyda dŵr berwedig. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C a phobwch am awr, neu nes fod y cigoedd wedi gwneud drywodd. Tynnwch y cyfan o'r popty yna godsodwch fricsen am ben y terrine i'w wasgu a gosodwch o'r neilltu i oeri'n gyfan gwbwl. Pan yn oer, tywalltwch allan unrhyw ormodedd o saim yna trowch y terrin allan o'i dun. Gorchuddiwch mewn plasdig ac oerwch yn y rhewgell. Pan yn oer, tafellwch a gweinwch. Mae'r terrine hwn yn gwneud pryd cyntaf ardderchog, ac mae'n wych ar gyfer picnic.

English Translation

Ingredients:

450g boneless duck breasts
450g tenderloin of pork
2 tbsp brandy
20 slices of streaky bacon
1 egg, beaten
1/2 tsp freshly-grated nutmeg
75g fresh breadcrumbs
salt and freshly-ground black pepper
175g fresh raspberries

Method:

Cut the duck breasts into strips and marinate in the brandy for 30 minutes.

In the meantime, stretch the bacon rashers with the back of a fork and use to line the sides and base of a loaf tin or terrine dish (ensuring that you leave sufficient bacon overhanging to overlap the top of the finished terrine).

Chop the pork then purée in a food processor before mixing in the breadcrumbs and seasoning to taste with salt and black pepper. Now pulse in the egg to moisten and bind the mixture.

Half fill the tin with the pork mixture then lay the raspberries on top. Cover with the sliced duck breasts pieces (arrange neatly in layers) then top with the remaining pork mixture.

Fold over the overhanging bacon slices to cover the top of the terrine then cover the entire dish completely in a double layer of kitchen foil. Place in the centre of a deep roasting dish and half-fill this with boiling water.

Transfer to an oven pre-heated to 200°C and bake for 1 hour, or until the meats are coked through.

Remove the terrine from the oven then place a brick on top of the terrine to weigh it down and set aside to cool completely.

When cold, pour off any excess fat then turn the terrine out of its dish. Wrap in clingfilm and chill in the refrigerator. When cold, slice and serve. This makes an excellent starter and is ideal for serving at picnics.