150 g (6 oz) ham
8 thin slices of bacon
1/2 stick (4 Tbsp) 50 g butter
1 small duck, boned
150 g (6 oz) minced pork
4 oz (100 g) hazelnuts (filberts), halved
1 packet aspic jelly
8 thin slices of bacon
1/2 stick (4 Tbsp) 50 g butter
1 small duck, boned
150 g (6 oz) minced pork
4 oz (100 g) hazelnuts (filberts), halved
1 packet aspic jelly
method
1. Roll out the pastry and line a flan tin.
2. Cut all the meat from the bones of the duck into thin fillets.
3. Any small bits should be minced.
4. Mince the ham and the pork and mix together with the meat from the duck, seasoning well.
5. Put a layer of meat in the flan, mixed with some nuts, and cover with strips of bacon.
6. Continue these layers until the ingredients are all used up.
7. Bake at 180°C, 350°F, mark 4 for 1 1/2 hours.
8. Allow the flan to cool.
9. Prepare the aspic jelly according to the instructions on the packet, pour over the meat and refrigerate for at least 3 hours before taking out of the mould.
2. Cut all the meat from the bones of the duck into thin fillets.
3. Any small bits should be minced.
4. Mince the ham and the pork and mix together with the meat from the duck, seasoning well.
5. Put a layer of meat in the flan, mixed with some nuts, and cover with strips of bacon.
6. Continue these layers until the ingredients are all used up.
7. Bake at 180°C, 350°F, mark 4 for 1 1/2 hours.
8. Allow the flan to cool.
9. Prepare the aspic jelly according to the instructions on the packet, pour over the meat and refrigerate for at least 3 hours before taking out of the mould.
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