- 2 duck breasts, 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…
- 3 shallots, 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 peppercorns
- 12 coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 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 eggs, 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…
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.
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.
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.
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.
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.
TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
Serve with crunchy winter saladChicory & lamb’s lettuce with walnut dressing Slice 3 chicory heads and mix in a salad bowl with 100g lamb’s lettuce, a good handful coarsely chopped walnuts and 1 finely chopped shallot. Whisk together 1 tbsp sherry vinegar, a little Dijon mustard, salt and pepper. Whisk in 1 tbsp walnut oil and 2 tbsp mild olive oil and dress