Pork, Duck, Cranberry and Pistachio Terrine
Duck, pork, cranberry and pistachio terrine. A wonderful recipe for your Christmas table. Very festive and a great appetiser before the turkey. Learn how to make this irresistible rustic farmhouse terrine.
Ingredients
- 1kg pork shoulder roughly diced
- 12 rashers streaky bacon, 7 of which roughly chopped
- 600 grams duck breast (roughly 3 breasts)
- 200 grams duck or chicken livers roughly chopped
- 2 slices of bread with crust removed
- 50 ml milk
- 3 shallots roughly chopped
- 1 clove of garlic roughly chopped
- 3 tbsp brandy
- 2 eggs beaten
- 50 grams dried cranberries
- 25 grams pistachios (shells removed)
- 6 black peppercorns crush with all spices
- 2 cloves crush with all spices
- 1/2 tsp cinnamon crush with all spices
- 12 coriander seeds crush with all spices
Instructions
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Firstly remove the skin from the duck and cook the breast and the skin for 20 minutes at 160C 140C Fan.
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Next, get all of the dry ingredients together.
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Now roughly chop the pork and 6 rashers of the bacon and weigh out the livers. As soon as the duck has had its 20 minutes remove and roughly chop also. Remember to keep back the duck fat.
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Next, blend the chopped meat (excluding the duck livers) in a food processor to a coarse texture and remove to a large mixing bowl.
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Now, soak the bread in the milk for 3-4 minutes and squeeze out any residue milk. Add this to the blender and tip in the duck livers, garlic and shallots. Again, blend to a coarse texture and add to the large bowl.
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Finally, add to the bowl the spices, eggs, brandy, duck fat and 2 good pinches of sea salt. Mix everything together thoroughly.
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Now half fill a terrine dish with the mixture.
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And sprinkle the cranberries and pistachios. Then fill the rest of the dish with the meat mixture and lay the bacon rashers over the top. Finally, cover with the lid or tin foil.
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Put the terrine dish in a large roasting tray and fill the roasting tray with water until it comes halfway up the terrine dish.
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Cook for 2 hours on 180C / 160C Fan and then remove the lid and cook for a further 15 minutes or until the bacon has turned crispy.
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Finally, leave to cool to room temperature and then remove from the terrine dish and cover with foil. Leave in the fridge at least overnight and then serve with hot buttered toast and pickles.
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And there you have it. Pork, duck, cranberry and pistachio terrine. Just in time for Christmas!! Yum Yum!
