Savoury Duck and Pork Terrine

Heat your oven to 160 degrees Celsius. Put your duck breasts and skins in a baking tray and cook for approximately 20 minutes. The skins will shrivel up during the cooking process and should be thrown out after the baking (they are placed in the pan to help add a bit of fat to the cooking process). Pour the excess fat into a glass jar to cool and chop the duck into small pieces.

Keep half of the prosciutto aside and cut the rest into small pieces.

Put the bacon, pork and duck in a food processor and blitz until coarse in texture and then set aside.

Soak the bread in milk for about 5 minutes, squeeze out the excess milk and process with the shallots, garlic and trimmed livers. Then add to the pork/duck mixture.

In a mortar and pestle, grind the herbs and peppers, then stir in the cinnamon. Once well mixed, add to the pork/duck mixture with 4 tablespoons of the fat, the brandy, eggs and 2 teaspoons of salt. At this point, it is best to mix it with your hands – although it is pretty messy and a little gross!

Line a bread tin with the prosciutto, then press half the mixture into the pan. Evenly spread the pistachios and cranberries over the terrine and then cover with the rest of the mixture. Lastly, top with the remaining prosciutto, ensure the terrine is well covered, and the ends are tucked in.

Cover your terrine in foil and put the tin into a roasting tin. Make a water bath by pouring boiling water into the roasting tin (around the bread tin) – the water should come about halfway up the sides. Bake for 2 hours, remove the foil and then bake for a further 15 minutes to brown the top.

At this point, you should leave the terrine to cool, then place it in the fridge for a couple of days to mature (this helps the flavours become delicious!).

Cut into thick slices and serve with parsley, crusty bread and cornichons.