DUCK & PORK TERRINE WITH CRANBERRIES & PISTACHIOS RECIPE ...
Set aside a couple of hours and enjoy every minute of making this impressive terrine
Provided by Mary Cadogan
Categories Canapes
Total Time 3 hours
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. 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.
- 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.
- Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp 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. Pour boiling water into the tin to come halfway up the sides of the dish.
- 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.
- TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
Nutrition Facts : Calories 476 calories, FatContent 30 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 39 grams protein, SodiumContent 1.66 milligram of sodium
12 CHRISTMAS TERRINE RECIPES | BBC GOOD FOOD
Start your Christmas dinner with one of our impressive homemade terrines. Serve up a classic smoked salmon, country or duck terrine, or try our variations with ham hock and chicken.
Provided by Alice Johnston
Number Of Ingredients 1
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Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.
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