Duck & pork terrine with cranberries & pistachios

Duck & pork terrine with cranberries & pistachios

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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


  • 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
    Coriander seed

    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



    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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Jan, 2020
this was sensational, very easy to make and completely delicious.
Catherine Marlow's picture
Catherine Marlow
1st Feb, 2019
As others have mentioned this makes way more than suggested. Tasty with salad and toast and a little chutney. A little fatty, but that is the nature of the ingredients I guess...
27th Dec, 2018
Delish, enjoyed by everyone on boxing day. It filled two loaf tins and I had to fry the duck skins after roasting the duck to get the fat needed.
Tina Duffy Kerr's picture
Tina Duffy Kerr
21st Dec, 2018
I have been making this for years and it has become a staple of the Christmas Day & Boxing Day table. I make 1 layered with rehydrated porcini mushrooms and 1 with green peppercorns . It never fails.
16th Nov, 2018
This has become a Christmas staple since I first made it. Never had a problem with it crumbling
Charles Stanford's picture
Charles Stanford
22nd Feb, 2018
Remove the frame of bacon before serving. It'll have a bad mouth-feel and is somewhat of a choking hazard as well. The only covering that is properly left on a terrine or pate is caul fat, which partially melts into the terrine's surface.
4th Dec, 2015
I made a duck ragu the other day which turned out dry, so instead of wasting 4 duck marylands (duck costs a fortune in Australia) I shredded and processed the meat and used it in place of the duck breasts in this terrine. I also used sour cherries instead of cranberries in the middle layer but apart from that I followed the ingredient list faithfully. The result was sensational. My mix made four small terrines. I froze three for Christmas and we ate the last one with fresh baguette and home made balsamic cherries. It tasted even better after 2 days in the fridge. I would recommend following the traditional process of weighting the terrines for at least 24 hours in the fridge. That way you will get a really good, 'sliceable' texture and the pistachio cranberry (cherry) layer stands out beautifully. An absolute winner.
5th Jan, 2014
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
23rd Nov, 2013
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!
7th Apr, 2013
I made this for the Christmas table and everyone raved about it! Will definitely do it again.


4th Dec, 2018
Silly question but is the pork shoulder uncooked?
goodfoodteam's picture
6th Dec, 2018
Thanks for your question. Yes, it is uncooked (but won't be by the time you've finished!)
15th Feb, 2015
I want to make this for a dinner party, but need to ensure that it is gluten free. Can anyone tell me if I replace the bread with a gluten free type, will it still bind?
goodfoodteam's picture
17th Feb, 2015
Hi susannuttall, thanks for getting in touch. We haven't tested this recipe using a gluten free bread but can see no reason why it wouldn't work. Do let us know how you get on if you decide to make it. Hope you have a great dinner party. 
26th Dec, 2013
Loved the taste but can anyone tell me when i sliced it why the bottom half fell apart..thanks
4th Dec, 2015
the bottom will have failed to bind with the top due to the layer of pistachios. Although its not mentioned in this recipe, when you make terrine it's a really good idea to weigh it down before you cut it. Protect the top of terrine with plastic wrap or foil and a layer of baking paper, put a small board or plate directly on top, then put something heavy (like a couple of unopened tins) on top of the board. Leave in the fridge at least overnight. You'll find it's easy to slice then.
1st Dec, 2013
I am pregnant so want to omit the liver from this recipe and replace the pork shoulder with pork belly as I already have some in the freezer. Would the recipe still work with these changes?
goodfoodteam's picture
18th Dec, 2013
Hi there, Yes, the terrine would still works well and will be very tasty with these changes.Best wishes.  
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.
Want to receive regular food and recipe web notifications from us?