Gordon's rustic pâté

Gordon's rustic pâté

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

Prep: 50 mins Cook: 1 hr Plus marinating

More effort

Makes 1 litre
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Nutrition and extra info

  • Freezable


  • kcal642
  • fat49g
  • saturates21g
  • carbs9g
  • sugars1g
  • fibre0g
  • protein37g
  • salt3.56g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g skinless duck breast
  • 200g skinless chicken breast
  • 150g pork tenderloin fillet
  • 2 plump garlic cloves, peeled
  • 3-4 sprigs fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp Armagnac brandy
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp goose fat or butter, plus extra for greasing terrine
  • about 250g thinly sliced rindless streaky bacon (dry cure is best) or pancetta
  • 1kg best quality sausagemeat (at least 85% meat)
  • 150ml double cream
  • 4 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp chopped thyme or rosemary


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.

  2. Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.

  3. Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.

  4. Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.

  5. Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.

  6. Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.

  7. To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Oct, 2009
ok the reason it was dry was because I did a smaller one as a tester and let it cook the same time as the large one -- the large one was delicious and we chowed on it, some bread, the pear compote done with figs, fresh figs, cheese & wine. Great brunch! Thanks!
9th Oct, 2009
surprisingly easy tho mine was dry (and I froze it for a week) - -will try a different sausage this weekend and check back in.
whitester's picture
13th Sep, 2009
Third time i have made it now. Never fails to impress. Good fun to make too.
4th Jan, 2009
Absolutely delicious - served a small slice with a homemade beetroot relish and salad for Christmas Dinner starter and it went down a treat! Will definitely keep this recipe to make again!!
23rd Jul, 2008
Wow! Have made this twice now and will definitely make it again. The second time I made the mistake of using some Italian sausages we had in the freezer - not a great idea - they were way too fatty and too heavy on fennel. Take Gordon's advice and use the best quality sausagemeat you can find.
17th Jun, 2008
served as a starter at a family celebration and was brilliant. served with a cranberry chutney which was a marriage! concerning comments on being too filling for a starter, i agree if your are planning on quite a hearty main.
20th Mar, 2008
Very good!
14th Feb, 2008
absolutely phenomenal
19th Jan, 2008
Looks fantastic and tastes so good with the different textures. Only small servings needed for a starter. Freezes OK, but really better fresh.
3rd Jan, 2008
Excellent! Re-iterate the point that it is too filling for a starter, but makes a great cold buffet-type lunch, and tastes fabulous! Looked very professional too.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.