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- Duck, chicken and sour cherry terrine
Duck, chicken and sour cherry terrine
- Janine Ratcliffe
Published: December 2, 2017 at 2:06 PM
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Serves 8 as a starter
Easy
Total time: 1 hr and 45 mins
+ overnight chilling
A star rating of 5 out of 5.2 ratingsRate
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This terrine makes the perfect make-ahead starter for a festive dinner party
Gluten free
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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.
Ingredients
Nutrition
-
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
TO SERVE
- buttered toasted sourdough
- cornichons
- pickled onions
- Dijon mustard
- caramelised onion chutney
Nutrition: per serving
- kcal561
- fat39.6g
- saturates15.5g
- carbs3.9g
- sugars2.6g
- fibre2.1g
- protein44.5g
- salt2.2g
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Method
-
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.
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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.
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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.
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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.
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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.
Try more pâtés and terrines here...
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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