Make this duck and chicken terrine, then check out our ham hock terrine, pork terrine, vegetarian terrine and more terrine recipes.

This terrine can be made up to three days ahead, just make sure you keep it well wrapped in the fridge.


  • 24 slices streaky bacon
  • 2 duck breasts, skinless
  • 2 chicken breasts, skinless
  • 750g pork mince
  • 150ml double cream
  • 3 tbsp brandy
  • ½ tsp black peppercorns, crushed
  • a bunch flat-leaf parsley, leaves picked
  • 75g pistachio kernels
  • 75g dried sour cherries


  • buttered toasted sourdough
  • cornichons
  • pickled onions
  • Dijon mustard
  • caramelised onion chutney


  • STEP 1

    Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping slightly and ensuring there is a little overhang.

  • STEP 2

    Butterfly the duck and chicken breasts then halve so you have 2 flat, thin pieces of each. Mix the pork mince, double cream, brandy and black pepper in a bowl and season with salt. Check the seasoning by frying a little of the mix and tasting it – add more if you think it needs it.

  • STEP 3

    Heat the oven to 180C/fan160C/gas 4. Start by adding a layer of pork mince to the bacon-lined terrine, and then chicken breast pieces, a layer of parsley leaves, and a handful of pistachios and sour cherries. Then the duck breast pieces, more pistachios and cherries. Finish with the pork mince.

  • STEP 4

    Lay a few more slices of bacon along the central part of the terrine, and fold in all of the overhang. The terrine should be completely enclosed by the bacon. Wrap the top in a double layer of tin foil and bake in the oven for 1 hour.

  • STEP 5

    Remove from the oven, allow to cool slightly and pour off any fat from the tin. Cut a piece of cardboard so it fits snugly inside the tin and wrap it in foil. Use the cardboard as a lid, and top with several tins to weigh the terrine down as it cools – this will give the terrine a tight, firm texture. Once cool, chill overnight, still weighted down. Slice and serve with toast, cornichons, pickled onions, mustard and onion chutney.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating