Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

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(15 ratings)


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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


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



  • 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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  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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burnsidegoddess's picture
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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!

jane-recipes's picture

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!

blan3242's picture
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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.

levenbridge's picture
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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.

methsdrinker's picture

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.

renomate's picture
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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 :)