Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

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(22 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
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Ingredients

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

    Bacon

    bay-kon

    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
    Pork

    Pork

    paw-k

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

  • 2 slices bread, crusts removed
  • 100ml milk

    Milk

    mill-k

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

  • 3 shallots, roughly chopped
    Shallot

    Shallot

    shal-lot

    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
    Duck

    Duck

    duk

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

  • 6 black peppercorns
  • 12 coriander seeds
    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 cloves
    Cloves

    Clove

    klo-ve

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

  • good pinch ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • 2 tbsp Cognac or brandy
    Brandy

    Brandy

    bran-dee

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

  • 2 eggs, beaten
    Eggs

    Egg

    egg

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

  • 25g shelled pistachio
  • 50g dried cranberry
    Cranberries

    Cranberry

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

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.

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Comments, questions and tips

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methsdrinker
23rd Dec, 2008
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
18th Nov, 2008
5.05
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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