Duck & Pork Terrine

This duck and pork terrine is a favourite of mine that I have been making for years. It is easy to make and looks impressive. It is excellent for an entree or starter at a dinner party. And perfect for a picnic lunch, served with a fresh garden salad.

Table of Contents

Ingredients

Bacon rashers (remove rind) to line the terrine pan*
2 bay leaves
2 thin slices of orange
2 tablespoons of duck fat or butter
1 onion (200g), half finely diced and half roughly chopped
15g minced garlic
70g bacon, diced
500g pork mince
565g duck breast, skin removed, roughly chopped
165g chicken tenderloins, small diced
3 tablespoons of green peppercorns
4 tablespoons of pine nuts (or pistachios)
3 teaspoons of dry sage leaves
1 teaspoon of dry thyme leaves
1 teaspoon of salt
1 egg
*amount of bacon will depend on the length of the rashers.

Method

Line a terrine or loaf pan with baking paper. Place the two bay leaves into the base of the pan and top with the slices of orange. Line the pan with bacon rashers, overhanging the pan. Set aside.

Heat half the butter or duck fat, and sauté the roughly chopped onion to soften, do not brown. Remove from the pan and allow it to cool.

Heat the remaining butter (duck fat) and sauté the bacon for a minute; add the finely diced onion and sauté for another minute. Add the garlic and sauté for a further minute. Remove from the pan, and put the ingredients into a large mixing bowl.

Blend the sautéed roughly chopped onion and pork mince in a food processor. Mix well until the pork is finely minced. Add the pork to the mixing bowl with the bacon, onion and garlic.

Add the duck to the food processor and chop for a few seconds (depending on your food processor). You will want the duck minced but not as finely as the pork (keep it a little chunkier). Put the duck into the mixing bowl with the pork.

Add the diced chicken to the mixing bowl. Add the peppercorns, pine nuts, sage, thyme, salt and the egg and mix well.

When the meat is well mixed, add it to the terrine pan, pressing n firmly. Fold the rashers of bacon over the top of the terrine. Cover tightly with aluminium foil and place it into a deep roasting tin. Pour enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine. Top up the water while baking if needed.

Once removed from the oven, press the terrine as it cools. Use cardboard (cut to fit the loaf tin). Place it on top of the terrine (still wrapped in foil), then top with something heavy ( such as canned food). Cool the terrine to room temperature, and then refrigerate overnight.

Serve with french bread and caramelised onion or cornichons.