23 December 2012,21:24 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place the breadcrumbs in a small pan, add the milk and cook very gently until most of the milk has been absorbed.
  • Mix together the duck, sherry, onion and parsley. Add the bread mixture, and salt and pepper, nutmeg and cloves to taste.
  • Work in a blender or food processor until smooth. Adjust the seasoning and place the mixture in a large bowl.
  • Whisk the egg whites until stiff but not dry and fold into the meat mixture.
  • Divide between 4 buttered individual moulds, leaving room for the mixture to rise.
  • Stand in a baking tin half-filled with hot water.
  • Bake in a preheated moderate oven for 30 minutes. Allow to stand for a few minutes before un- moulding on to a heated serving dish.
  • Garnish with watercress.


  • 6 slices of fresh brown bread, crusts removed, and made into crumbs
  • 300 ml skimmed milk
  • 500 grams cooked duck trimmings, roughly chopped
  • 4 tablespoons sherry
  • 2 small onions, peeled and quartered
  • 2 tablespoons parsley sprigs
  • Salt
  • Freshly ground black pepper
  • Grated nutmeg ground cloves
  • 6 egg whites
  • Watercress sprigs, to garnish

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