Timbales Of Duck

3 slices of fresh brown bread, crusts removed,
and made into crumbs
150 m.I/1/4 pint skimmed milk
225 g/8 oz cooked duck trimmings, roughly chopped
2 tablespoons sherry
1 small onion, peeled and quartered
1 tablespoon parsley sprigs
salt
freshly ground black pepper
grated nutmeg
ground cloves
3 egg whites
watercress sprigs, to garnish

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 (180 °C/350 °F, Gas Mark 4) for 30 minutes. Allow to stand for a few minutes before unmoulding on to a heated serving dish. Garnish with watercress.

SER I/ES 4