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Lamb terrine with cranberry liqueur
INGREDIENTS :
- 115 g ground pork
- 400 g ground lamb
- 80 g duck fat
- 30 ml of cranberry liqueur
- 2 eggs
- 1 large onion, chopped
- 250 ml of dried cranberries
- 15 ml of maple syrup
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of fresh mint
PREPERATION :
- Preheat the oven to 160 °
- Mix all the ingredients except the cranberries
- Using a wooden spoon add the dried cranberries
- Place in a mold
- Place the mold in a drip pan half filled with boiling water and bake for 90 minutes
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