Decadent terrine with cranberries and nuts

Prep: 45 mins
Cook: 120 mins
Decadent terrine with cranberries and nuts
This is an impressive terrine loaded with duck, pork and a zing of cranberries.

300g duck breast, skin removed and reserved

200g thinly sliced streaky bacon rashers

1kg pork shoulder, cubed

2 slices bread, crusts removed

100ml milk

3 shallots, roughly chopped

1 large garlic clove, roughly chopped

200g ducks or chicken livers, roughly chopped

6 black peppercorns

12 coriander seeds

2 cloves

Large pinch ground cinnamon

2 tbsp brandy

2 eggs, beaten

25g shelled peanuts

50g dried cranberries

Preheat the oven to 160°C / 325°F / Gas mark 3.

Use a shallow baking dish for the duck breasts and bake in the oven for 20 minutes.

Discard any bit of skin that remains, then pour the duck fat into a bowl or jug to cool.

Reserve 6 bacon rashers, then roughly chop the remainder.

Roughly chop the cooked duck meat.

Use a food processor to blitz 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 minutes.

Squeeze the bread out adding it in the food processor with the shallots, garlic and livers.

Process to a coarse texture, then add to the bowl and combine well.

Use a pestle and mortar to grind the peppercorns, coriander seeds and cloves to a coarse powder.

Stir in the cinnamon. Add the spices to the meat along with 4 tablespoons of the reserved duck fat, the brandy, eggs and 2 teaspoons of salt.

Mix together with your hands until everything is combined.

Press half the mixture into a 1.5-litre baking dish or similar.

Scatter over the peanuts and cranberries, then cover with the remaining meat mixture.

Arrange the reserved bacon rashers over the top.

Cover the dish tightly with foil, then put in a roasting tin.

Put the kettle on and add the boiling water into the tin to come halfway up the sides of the dish.

Bake for 2 hours, remove the foil and bake for 15 minutes more until the top turns golden and brown.

Cool completely, then wrap in fresh foil and chill for 2 days before serving.


Preparation Time
45 minutes

Cooking Time
120 minutes

Main ingredients
Fruit, Eggs, Alcohol, Pork, Vegetables, Nuts, Duck, Spice

Recipe Type
Party Food, Entertaining

Level of Difficulty
Moderately Easy

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