Simple / Quick / Delicious….
Made one this Saturday morning was all done before I could finish my coffee…
Can be eaten hot or cold with salad and bread,
Nice smell in the house for the kids to wake-up.
Ingredients :
- 4 Duck Filets
- 6 Chicken tights
- 1 egg (optional)
- Spring Onions
- Lemmon Grass, Ginger, Coriander, Chillis: I use the Waitrose Thai Mix
- Salt / Pepper
How to make :
- Take fat off the back of the duck filet by pulling hard on skin.
- Grind the chicken and the duck using medium or small grid depending on preference
- Put all meat in mixing bowl and add Thai mix to taste. I add until I can see a nice blend of meat and spices in the base. (see pictures)
- Add salt and pepper and the spring onions.
- mix one whole egg, this will help with keeping the meatloaf to separate when you cut slices when it is cooked. It is optional.
- Cook in the oven at 160 degrees Celsius with a temperature probe in the meat. I set the target temperature to 74 degrees for poultry. Probably 30 to 45 minutes.
- If at the end of the cooking, the top of the meat is not “browned”, I put the oven on high grill for a few minutes to make it crispy on top.
- Can be eaten “Hot” or “Cold”.
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