Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

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(15 ratings)

By

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Cooking time

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

Skill level

Moderately easy

Servings

Serves 10 - 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
476
protein
39g
carbs
11g
fat
30g
saturates
11g
fibre
0g
sugar
5g
salt
1.66g

Ingredients

  • 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
  • 100ml milk
  • 3 shallots, roughly chopped
  • 1 large garlic clove, roughly chopped
  • 200g ducks or chicken livers, roughly chopped
  • 6 black peppercorns
  • 12 coriander seeds
  • 2 cloves
  • good pinch ground cinnamon
  • 2 tbsp Cognac or brandy
  • 2 eggs, beaten
  • 25g shelled pistachios
  • 50g dried cranberries

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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.

Recipe from Good Food magazine, December 2008

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Comments

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

karana88's picture
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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
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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
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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 spices..green or pink peppercorns added to the meat mixture work well.

nettle's picture

Hey

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

gervais's picture
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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
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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!

mandyjones59's picture
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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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