Duck and Pork Terrine with Pistachios & Cranberries
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.
Equipment
baking tray
Loaf tin (1.5lb / 900g capacity)
Food processor
Mortar and pestle
Large roasting tin (for water bath)
Instant-read meat thermometer
Aluminium foil
Large mixing bowl
Ingredients
- 2 pieces duck breasts - approximately 400g / 14oz total, skin removed and reserved
- 7 oz prosciutto - thinly sliced, about 200g
2.2 lb ground pork - shoulder, about 1kg- 2 thick slices white bread - approximately 80g / 3oz total, crusts removed
- ½ cup whole milk - scant 100ml
3 small green onions - roughly chopped (scallions or green shallots)
1 clove garlic - roughly chopped, for the liver mixture- 7 oz duck liver - roughly chopped, about 200g
6 whole black peppercorns
12 whole coriander seeds - ½ teaspoon- 2 cloves garlic - for the spice grind
⅛ teaspoon ground cinnamon- 2 tablespoons brandy - 30ml
2 medium eggs - beaten- 1 oz pistachio nuts - shelled, about 25g
2 oz cranberries - dried ; about 50g
2 teaspoons salt - fine sea salt- 4 tablespoons reserved duck fat - from roasting the duck breasts in step 1
Instructions
- Heat your oven to 160°C / 320°F (140°C fan-forced). 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.2 pieces duck breasts
- Keep half of the prosciutto aside and cut the rest into small pieces.7 oz prosciutto
- Put the chopped prosciutto, ground pork, and duck pieces in a food processor and blitz until coarse in texture. Set aside in a large mixing bowl.7 oz prosciutto, 2.2 lb ground pork, 2 pieces duck breasts
- Soak the bread in milk for about 5 minutes, squeeze out the excess milk and process with the green onions, garlic and trimmed livers. Then add to the pork and duck mixture.2 thick slices white bread, ½ cup whole milk, 3 small green onions, 1 clove garlic, 7 oz duck liver
- In a mortar and pestle, grind the black peppercorns, coriander seeds, and garlic cloves to a coarse paste, then stir in the cinnamon. Add 4 tablespoons of the reserved duck fat from step 1, the brandy, beaten eggs, and 2 teaspoons of fine sea salt to the pork and duck mixture along with the spice paste. Mix thoroughly with your hands until evenly combined.6 whole black peppercorns, 12 whole coriander seeds, 2 cloves garlic, ⅛ teaspoon ground cinnamon, 4 tablespoons reserved duck fat, 2 tablespoons brandy, 2 medium eggs, 2 teaspoons salt
- Line a 1.5lb (900g) loaf tin with the reserved prosciutto slices, leaving enough overhang to fold over the top. Press half the meat mixture firmly into the tin. Spread the pistachios and cranberries evenly over the surface, then press the remaining mixture on top. Fold the overhanging prosciutto over to seal the terrine completely, tucking the ends in neatly.7 oz prosciutto, 1 oz pistachio nuts, 2 oz cranberries
- 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 loaf tin) — the water should come about halfway up the sides. Bake for 2 hours, then remove the foil and bake for a further 15–25 minutes until the top is golden brown and the internal temperature registers 160°F / 71°C on an instant-read thermometer.
- Remove the terrine from the water bath and allow it to cool to room temperature on a wire rack (approximately 1–2 hours). Once cool, cover tightly with foil or cling film and refrigerate for at least 48 hours to allow the flavours to develop and the terrine to set firmly.
- To serve, run a thin knife around the edges of the tin, then invert onto a board and tap firmly to unmould. Cut into thick slices (about 2cm / ¾ inch) and serve at room temperature with fresh parsley, crusty bread, and cornichons.
Notes
Storage: Wrap tightly in foil or cling film and refrigerate for up to 5 days. Keep in the tin until ready to slice for the best shape.
Freezing: Wrap individual slices in foil, place in a zip-lock bag, and freeze for up to 2 months. Thaw overnight in the fridge.
Make-ahead: This terrine must rest in the fridge for at least 2 days before serving — plan accordingly. It actually improves over 3 days.
Substitution: Chicken livers can replace duck liver if unavailable. The flavour will be milder but the texture will be the same.
Pro tip: Use an instant-read thermometer to check for 160°F / 71°C in the centre before removing from the oven — colour alone is unreliable with a mixed-meat terrine.
Additional resting time: The total time above reflects active prep and cooking only. The terrine requires an additional 48 hours of refrigeration before serving.
Nutrition
Serving: 1servingCalories: 809kcalCarbohydrates: 14gProtein: 43gFat: 63gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 0.05gCholesterol: 378mgSodium: 1166mgPotassium: 776mgFiber: 2gSugar: 8gVitamin A: 13385IUVitamin C: 4mgCalcium: 92mgIron: 13mg
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