Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 45 mins Cook: 2 hrs, 15 mins Mature for at least 2 days before eating

More effort

Serves 10 - 12
Set aside a couple of hours and enjoy every minute of making this impressive terrine

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal476
  • fat30g
  • saturates11g
  • carbs11g
  • sugars5g
  • fibre0g
  • protein39g
  • salt1.66g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 duck breast, about 300g/10oz each, skin removed and reserved
  • 200g thinly sliced streaky bacon rashers



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1kg pork shoulder, cubed



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 slices bread, crusts removed
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 large garlic clove, roughly chopped
  • 200g duck or chicken livers, roughly chopped



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 6 black peppercorn
  • 12 coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 clove



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • good pinch ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tbsp Cognac or brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g shelled pistachio
  • 50g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (27)

laonie's picture

I made a duck ragu the other day which turned out dry, so instead of wasting 4 duck marylands (duck costs a fortune in Australia) I shredded and processed the meat and used it in place of the duck breasts in this terrine. I also used sour cherries instead of cranberries in the middle layer but apart from that I followed the ingredient list faithfully. The result was sensational. My mix made four small terrines. I froze three for Christmas and we ate the last one with fresh baguette and home made balsamic cherries. It tasted even better after 2 days in the fridge. I would recommend following the traditional process of weighting the terrines for at least 24 hours in the fridge. That way you will get a really good, 'sliceable' texture and the pistachio cranberry (cherry) layer stands out beautifully. An absolute winner.

fern42's picture

made this for a boxing day starter. Easy to make, although made more than for a 2lb loaf tin...twice as much in fact, so have a spare in the freezer - bonus! Went down really well with everyone, including a fussy 12 year old! Will be making again

GeriR's picture

I've made this twice as a Christmas starter, it was straightforward and easy to slice and assemble on the day. My tip would be not to pour away the cooking liquid that appears around the sides. I did this the first year (thinking it was water from around the tin that has leaked in) and texture was not as moist. Second year I left the liquid in and it reabsorbed - was completely delicious and got lots of compliments!

majorwaite's picture

I made this for the Christmas table and everyone raved about it! Will definitely do it again.

lisaprice's picture

This went down an absolute treat for Christmas Day starter. Brilliant because it could be prepared a few days in advance. It served 5 for starter and then another 5 on Boxing Day with cold meats and there was still plenty left over.

karensargent24's picture

A joy to make and a bigger joy to eat. What a wonderful recipe!

karana88's picture

So good I'm not allowed to serve anything else for our Christmas day starter any more. We have it with Christmas chutney, bitter leaves and bread. Mmmmmmm!

anthonyemerson's picture

Is it right that the Pork is not cooked before its ground up???

jmc123's picture

Lots of faffing about to make this one, tasty but not worth the effort. Mine also crumbled when sliced. Won't make this again.

lordblue's picture

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

stevesbird's picture

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.

rosemaryrogers's picture

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

astill's picture

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!!!!!!

angelas3's picture

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.

erimar's picture

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 :)

mouserbn2's picture

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 or pink peppercorns added to the meat mixture work well.

nettle's picture


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

gervais's picture

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.

pipertj's picture

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

rhiain1511's picture

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!


Questions (6)

susannuttall's picture

I want to make this for a dinner party, but need to ensure that it is gluten free. Can anyone tell me if I replace the bread with a gluten free type, will it still bind?

goodfoodteam's picture

Hi susannuttall, thanks for getting in touch. We haven't tested this recipe using a gluten free bread but can see no reason why it wouldn't work. Do let us know how you get on if you decide to make it. Hope you have a great dinner party. 

mely48's picture

Loved the taste but can anyone tell me when i sliced it why the bottom half fell apart..thanks

laonie's picture

the bottom will have failed to bind with the top due to the layer of pistachios. Although its not mentioned in this recipe, when you make terrine it's a really good idea to weigh it down before you cut it. Protect the top of terrine with plastic wrap or foil and a layer of baking paper, put a small board or plate directly on top, then put something heavy (like a couple of unopened tins) on top of the board. Leave in the fridge at least overnight. You'll find it's easy to slice then.

Rjlcook's picture

I am pregnant so want to omit the liver from this recipe and replace the pork shoulder with pork belly as I already have some in the freezer. Would the recipe still work with these changes?

goodfoodteam's picture

Hi there, 

Yes, the terrine would still works well and will be very tasty with these changes.

Best wishes. 


Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…