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Home Ground Pork Recipes / Pork Mince Recipes

Savoury Duck and Pork Terrine

in Ground Pork Recipes / Pork Mince Recipes
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Duck And Pork Terrine
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Pork terrine is a bit time consuming to make, but totally worth it. The recipe is simple, but you’ll need to follow a tedious procedure to get a taste of this savoury dish you can serve on holidays!

Duck And Pork Terrine

Savoury Duck and Pork Terrine

Gretel ShawGretel Shaw
If you love terrines, you will love this recipe for duck and pork terrine. The process is long, but I can guarantee that you'll love this.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 2 hours hrs 25 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Course
Cuisine American
Servings 6 people
Calories 759 kcal

Ingredients
 
 

  •  
    2 breasts duck - skin removed and reserved
  •  
    200 grams prosciutto - thinly sliced
  • Pork Mince1 kilogram ground pork - shoulder
  • Bread.2 slices bread - crusts removed
  • Decanter Of Milk100 ml milk
  •  
    3 small shallots - roughly chopped
  • Garlic1 clove garlic - roughly chopped
  •  
    200 grams duck liver - roughly chopped
  • Heap Of Black Peppercorns6 small black peppercorns
  • Dried Coriander Seeds12 small coriander seeds
  • Garlic2 cloves garlic
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks1 pinch ground cinnamon
  •  
    2 tablespoons brandy
  • Chicken Egg2 medium eggs - beaten
  •  
    25 grams pistachios - shelled
  •  
    50 grams dried cranberries

Instructions
 

  • 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.

Nutrition

Calories: 759kcalCarbohydrates: 19gProtein: 44gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 371mgSodium: 435mgPotassium: 802mgFiber: 3gSugar: 9gVitamin A: 13453IUVitamin C: 5mgCalcium: 97mgIron: 13mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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