Duck & pork terrine with cranberries & pistachios

Name: Duck & pork terrine with cranberries & pistachios
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 duck breasts, about 300g 10oz each, skinless and reserved; 200 grams thinly sliced streaky bacon rashers; 1 kg pork shoulder, cubed; 2 slices bread, crusts removed; 100 milliliters milk; 3 shallots, roughly chopped; 1 large garlic clove, roughly chopped; 200 grams duck or chicken livers, roughly chopped; 6 black peppercorns; 12 coriander seeds; 2; 1 pinch good ground cinnamon; 2 Tbsps Cognac or brandy; 2 eggs, beaten; 25 grams shelled pistachio; 50 grams dried cranberry

Duck & pork terrine with cranberries & pistachios might be a good recipe to expand your main course recipe box. This recipe serves 10. One portion of this dish contains roughly 30g of protein, 18g of fat, and a total of 320 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours. If you have bread, shallots, cognac, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.

Ingredients you will need

Bacon

Duck Breast

Duck Fat

Whole Duck

Meat

Equipment you will use

Bowl

Oven

In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.

Ingredients you will need

Shallot

Garlic

Bacon

Bread

Whole Duck

Milk

Pork

Equipment you will use

Food Processor

Bowl

Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Cinnamon

Clove

Equipment you will use

Mortar And Pestle

Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt.

Ingredients you will need

Duck Fat

Cognac

Spices

Egg

Meat

Salt

Mix together very thoroughly the best way is to use your hands.

Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin.

Ingredients you will need

Bacon

Cranberries

Pistachio Nuts

Meat

Equipment you will use

Baking Pan

Aluminum Foil

Pour boiling water into the tin to come halfway up the sides of the dish.

Ingredients you will need

Water

Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

Ingredients you will need

Wrap