Gordon's rustic pâté

Gordon's rustic pâté

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(20 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


  • 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.

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Comments, questions and tips

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21st Jun, 2018
I have made this dozens of times and always turns out perfect. I use up leftover partridge and pheasant hidden at the back of the freezer. Only variation I make is opening the foil after 1 hour for a further 30 mins to brown the bacon a little.
20th Dec, 2013
I make it time and time again. Use different types of meat. Mine and my friends' favorite. Thanks, Gordon!
27th Dec, 2012
This one did not work out well for me. I made the pate 3 days in advance having marinated the meats for 20 hours first. As we were away for 3 nights over Christmas I planned to serve the pate at a family buffet on Christmas Eve. When I sliced it up the inside was not cooked and it could not be used. I think it needed longer than an hour in the bain marie but it did feel firm when I tapped it. I tasted a bit from the edge which was cooked and it was nice but not great. Disappointed
dutes8080's picture
26th Dec, 2012
Very good indeed and please, please, please, go to the trouble of making the Pear Compote it transforms this Pate from "very good indeed" to "out of this world!"
29th Jul, 2012
I have made this time and time again it never disappoints us. Serve on a long oblong serving plate sliced, It looks and tastes Fabulous....
8th Apr, 2012
First time terrine maker and this came out perfectly, I made it for a dinner party and unanimously everyone said it was amazing ( they may have been being polite ) but I thought it was good. I didnt have duck so I omitted that but put in some chunks of pancetta instead. I served with a James Martin recipe for beetroot compote and it was a perfect accompaniment !
13th Jan, 2011
I made this in between Christmas and New year along with the Christmas pie that is also on this Web site. I halved everything as I didn't want that much and it still worked out well. I used a good quality sausage meat (80% meat which I found in Sainsbury on the butcher counter). I did marinate the meat for a day and a half as well. It was easy to make and looked great, also added the Italian pancetta instead of bacon. We found that after cooking it and leaving it in the fridge it got better with age. Tasted it the first day and it was nice, left it for another 2 days and it tasted great.
lindseyanderson's picture
30th Dec, 2010
Delicious as a Christmas Day starter and goes brilliantly with the pear compote. Will definitely make this again.
26th Dec, 2010
Used this recipe for a long time...never fails to impress. Try using a different spirit for the marinade, just for a change try Grand Marnier, Port or what ever takes your fancy.... , but Armagnac is the winner so far. Good quality sausage meat is a must, I can't quite understand why others find it dry. It's never been a problem.
19th Dec, 2010
I did make this recipe yesterday after marinating the meat for 2 days, I made smaller ones and should have reduced cooking times and also the temperature but just got busy with other things for Christmas. Added pistachio nuts and dried cranberries, which worked very well and look very festive. This pate is dried than I expected given the richness of the ingredients and the water bath. I use both Italian pancetta and bacon and like the looks of the pancetta wrapped pate. I made Cumberland sausagemeat from a recipe on the net and the taste test patty was delicious. The drippings had an awesome taste so I did drain it from the terrines, removed the fat and pour it back on top of the pate! Now to see if the family loves the pate!


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17th Nov, 2016
With a bit of adjustment it's delicious, but I agree that the cooking time needs a bit of thought. Also, I cut the meat into long strips and layered them, rather than chunks that just get mixed in: this way each slice is guaranteed to look good. Mind the tarragon, too ... very strong.
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