Duck and Pork Terrine with Cranberries and Pistachios

Name: Duck and Pork Terrine with Cranberries and Pistachios
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: Serves 12
Cuisine: french
Ingredients: 2 duck breasts about 300g/10oz each, skin removed and reserved; 200g thinly sliced streaky bacon rashers; 1kg pork shoulder, cubed; 2 slices bread crusts removed; 100ml milk; 3 shallots roughly chopped; 1 large garlic clove roughly chopped; 200g duck or chicken livers, roughly chopped; 6 black peppercorns; 12 coriander seeds; 2 cloves; good pinch ground cinnamon; 2 tbsp Cognac or brandy; 2 eggs beaten; 25g shelled pistachio; 50g dried cranberry

4.70 (25)

⏱ 180 mins 🍽 Serves 12 🌶 french ✅ More effort 🏷 Canapes

This French terrine is a rewarding project, ideal for special occasions. It layers coarse minced duck and pork shoulder with duck livers, aromatic spices, and a splash of Cognac. Dried cranberries and pistachios add festive colour and texture. After baking in a water bath, the terrine must chill thoroughly to allow the flavours to develop fully, making it an excellent prepare-ahead dish for entertaining. The recipe yields 12 generous servings.

Ingredients

2 duck breasts about 300g/10oz each, skin removed and reserved
200g thinly sliced streaky bacon rashers
1kg pork shoulder, cubed
2 slices bread crusts removed
100ml milk
3 shallots roughly chopped
1 large garlic clove roughly chopped
200g duck or chicken livers, roughly chopped
6 black peppercorns
12 coriander seeds
2 cloves
good pinch ground cinnamon
2 tbsp Cognac or brandy
2 eggs beaten
25g shelled pistachio
50g dried cranberry

Method

Preheat the oven to 160C/fan 140C/gas 3. Place the duck breasts and skin in a shallow dish and cook for 20 mins. Discard the remaining skin and pour the rendered fat into a bowl to cool. Set aside 6 bacon rashers and roughly chop the rest. Chop the cooked duck meat.
Process the chopped bacon, pork shoulder and duck meat in batches in a food processor until coarsely textured, transferring to a large bowl. Tear the bread and soak it in the milk for 5 mins. Squeeze out the bread and add it to the processor with the shallots, garlic and livers. Process coarsely and mix into the bowl.
Using a pestle and mortar, grind the peppercorns, coriander seeds and cloves to a coarse powder. Mix in the cinnamon. Add these spices to the meat mixture along with 4 tbsp of the reserved duck fat, the Cognac, beaten eggs and 2 tsp salt. Combine very thoroughly, ideally using your hands.
Press half of the meat mixture into a 1.5-litre baking dish. Scatter the pistachios and cranberries over it, then cover with the remaining meat. Lay the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil and place it in a roasting tin. Pour boiling water into the tin until it reaches halfway up the dish.
Bake for 2 hrs. Remove the foil and bake for a further 15 mins to brown the top. Allow to cool completely, then wrap in fresh foil and refrigerate. For the best results, let the terrine chill and mature for at least 2 days before serving.
To freeze, prepare the terrine as directed, cool it and then freeze. Thaw it in the refrigerator before you plan to serve.

Nutrition (per serving)

Calories476 kcal

Fat30 g

Saturates11 g

Carbs11 g

Sugars5 g

Protein39 g

Sodium664 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryCanapes

Cuisinefrench