Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

Set aside a couple of hours and enjoy every minute of making this impressive terrine

Difficulty and servings

Moderately easy

Serves 10 - 12

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs 15 mins

Mature for at least 2 days before eating
Freezable

Method

  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.
  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.
  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.
  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.
  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.
  6. TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
Try

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

PER SERVING

476 kcalories, protein 39g, carbohydrate 11g, fat 30 g, saturated fat 11g, fibre 0g, sugar 5g, salt 1.66 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Nicola

    18 November 2008

    Nicola rated and commented on this recipe

    5 stars

    Really enjoyed making this at the weekend, I left it in the fridge for 3 days and then served it with rocket & walnuts salad, cranberry sauce and a granary roll - heaven! The only thing that put me off was handling the livers and mixing it all by hand - yuk! I also had to drain quite a lot of water out of the dish whilst it was in the oven, not sure whether this came from the meat (I bought quality stuff or so I thought) or the tin? It doesnt smell particularly appetising when its hot but believe me when its been in the fridge a few days its scrummy - perfect for a xmas buffet. I'm having 2nds tonight for tea :)

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  • Binder photo Methsdrinker

    23 December 2008

    Methsdrinker commented on this recipe

    Have made this for an Xmas day starter and it's maturing nicely in the fridge. I noticed the absence of bread in the ingredients list too, but I've made terrines before and nearly all of those have required 2 slices, crusts removed. I think this could well be stuck to for most Terrine/Pate/Stuffing preparations done on the fly.

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  • Binder photo Carolyn

    27 December 2008

    Carolyn rated and commented on this recipe

    3 stars

    Very successful when made for a birthday party and eaten 3 days later. Froze half for Christmas - a disaster! Texture had changed and was watery; also did not slice well - the slices collapsed at the cranberry layer. Do not recommend freezing.

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  • Binder photo Sprocket

    31 December 2008

    Sprocket rated and commented on this recipe

    5 stars

    My non cooking husband made this recipe for boxing day, leaving to stand for 5 days in the fridge. It was receieved with great suprise on boxing day when people had to be shown that it was home made not bought! It really was fab served with home made rhubarb chuntney and fresh bread.

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  • Binder photo Jane's Recipes

    03 January 2009

    Jane's Recipes commented on this recipe

    This is one of the best pates I have ever made. Very tasty, with lots of texture and a strong flavour. Have frozen half of it (hope it doesn't come out watery though, as in the above comment). My husband can't stop eating it!

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  • Binder photo EMM

    06 January 2009

    EMM rated and commented on this recipe

    5 stars

    I made this in advance and froze it and it was fine - in fact I think the freezing actually improved it!! Lovely flavours and enjoyed by all. Would make again for a buffet or big party - this amount fed at least 20 for starters and we still had to throw a bit away!

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  • Binder photo Mandy

    08 January 2009

    Mandy rated and commented on this recipe

    5 stars

    First class recipe. Tasted delicious and the fact that it should be made a few days before being eaten certainly helped at Chritmas.

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  • Binder photo Rhiain

    20 April 2009

    Rhiain commented on this recipe

    Just made it... It's cooling as we speak. I found the recipe really easy to follow but am a bit comcerned about the about of liquid sitting on the top. Will this jellify when it cools or should I drain it off??? I've made it for a BBQ I'm going to in 5 days, fingers crossed it gets a thumbs up from everyone!

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  • Binder photo pipertj

    25 May 2009

    pipertj rated and commented on this recipe

    5 stars

    Made this when friends came around for dinner. It tastes fantastic especially when left for a couple for days. Will make again.

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  • Binder photo janet

    30 June 2009

    janet rated and commented on this recipe

    5 stars

    Made this for Christmas last year and froze it befroehand, there was no problem when thawed. One of the most delicious terrines I have tasted and my husband really loved it. Am planning on make it again this year.

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  • Binder photo nettle

    21 December 2009

    nettle commented on this recipe

    Hey Does anyone know how long I can keep this after making??

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  • Binder photo Azbukova

    30 December 2009

    Azbukova rated this recipe

    5 stars

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  • Binder photo Mouser

    23 August 2010

    Mouser commented on this recipe

    I didn't use bread or eggs when making this terrine and I used belly pork instead of pork shoulder. The liquid produced during cooking is meat juices and fat...don't tip it away! Most of the juices will be absorbed by the terrine as it cools. I like to compress the terrine with weights while it sits in the fridge for a couple of days. I served it as the centerpiece of a summer buffet so I didn't use the Christmasy spices..green or pink peppercorns added to the meat mixture work well.

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  • Binder photo erimar

    29 October 2010

    erimar commented on this recipe

    This is by far the best terrine that I have ever tasted! My family loved it and I was even asked to make one for an elderly relative of mine who couldn't get enough of it.....a definite sucess :)

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  • Binder photo keen-cook

    11 November 2010

    keen-cook rated and commented on this recipe

    5 stars

    This is a fab terrine and has become a firm favourite in our house. I serve it with different types of chutney. A great dinner party starter as it can be made a couple of weeks in advance and frozen.

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  • Binder photo Ana

    06 December 2010

    Ana commented on this recipe

    I'm planning on making this for a dinner party starter next week. The recipe states to only put the bacon over the top. Normally when I make terrines I have lined the tin with bacon so it is wrapped all around the terrine and it helps hold it together once sliced. Has anyone had any problems with only putting bacon on the top, or has anyone tried lining the whole tin??? Any suggestions gratefully received!!!!!!

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  • Binder photo Rosemary

    12 December 2010

    Rosemary commented on this recipe

    Above comment - yes any answers please as that was exactly what I was planning to do!

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  • Binder photo Angiepoo

    26 December 2010

    Angiepoo commented on this recipe

    Ana/Rosemary - sorry this is probably a bit late but I made this last year exactly as recipe and had no problems only covering the top with bacon. Was loved by all, froze very well and tasted even better when defrosted.

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  • Binder photo Lord Blue

    12 November 2011

    Lord Blue commented on this recipe

    I made this with turkey instead of duck and mackerel instead of pork--horrible!

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  • Binder photo SabinaP

    28 December 2011

    SabinaP rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 10 - 12

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs 15 mins

Mature for at least 2 days before eating
Freezable

Ingredients

Print this recipe
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PER SERVING

476 kcalories, protein 39g, carbohydrate 11g, fat 30 g, saturated fat 11g, fibre 0g, sugar 5g, salt 1.66 g

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