Duck & pork terrine with cranberries & pistachios
- Mary Cadogan
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Serves 10 - 12
More effort
Prep: 45 mins
Cook: 2 hrs and 15 mins
Mature for at least 2 days before eating
A star rating of 4.7 out of 5.25 ratingsRate
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Set aside a couple of hours and enjoy every minute of making this impressive terrine
Freezable
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Cauliflower salad
A star rating of 4.4 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 duck breasts
about 300g/10oz each, skin removed and reserved
-
200g thinly sliced streaky bacon
rashers
-
1kg pork
shoulder, cubed
-
2 slices bread
crusts removed
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100ml milk
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3 shallots
roughly chopped
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1 large garlic clove
roughly chopped
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200g duck
or chicken livers, roughly chopped
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6 black peppercorns
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12 coriander seeds
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2 cloves
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good pinch ground cinnamon
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2 tbsp Cognac or brandy
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2 eggs
beaten
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25g shelled pistachio
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50g dried cranberry
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Nutrition: per serving
- kcal476
- fat30g
- saturates11g
- carbs11g
- sugars5g
- fibre0g
- protein39g
- salt1.66g
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Method
-
step 1
Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
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step 2
In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
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step 3
Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.
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step 4
Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
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step 5
Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
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step 6
TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
RECIPE TIPS
SERVE WITH CRUNCHY WINTER SALAD
Chicory & lamb’s lettuce with walnut dressing Slice 3 chicory heads and mix in a salad bowl with 100g lamb’s lettuce, a good handful coarsely chopped walnuts and 1 finely chopped shallot. Whisk together 1 tbsp sherry vinegar, a little Dijon mustard, salt and pepper. Whisk in 1 tbsp walnut oil and 2 tbsp mild olive oil and dress
Recipe from Good Food magazine, December 2008
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A star rating of 4.7 out of 5.25 ratings
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