Great piece of slice for your sandwich or as a slice with crushed potatoes, buckwheat, rice or even simply as bite on its own with a drop of mayo or horseradish sauce. Enjoy!

Preheat oven to 180°C. Line a 10 x 22cm tin with baking paper, leaving a large overhang on the two long sides. Layer prosciutto slices to line the tin, leaving an overhang on all sides.

Place duck, pork and remaining ingredients in a large bowl. Season well with salt and pepper and mix well to combine.

Press the mixture firmly into the prepared tin. Flatten the surface. Fold the overhanging prosciutto over the top to cover (fold the end pieces in first). Fold baking paper over the top. Cover with a double thickness of foil securing it well around the edges.

Place the terrine tin into a baking dish. Fill the baking dish with hot water to come halfway up the sides of the terrine tin. Bake in the oven for 90 minutes.

Remove from the oven and lift the terrine tin out of the baking dish. Leave foil on and place a heavy weight on top of your terrine (e.g. food cans). Set aside.

Once the terrine has cooled to room temperature, place in the refrigerator overnight.

Remove terrine from its tin and slice to serve with accompaniments.