Duck & Pistachio Terrine

Duck & Pistachio Terrine

Method
Serves 10–12

Pre-heat oven to 160°C (fan-forced 140°C).

Bake duck breasts and skin (separated) for 20 minutes. Once cooked, separate contents of tray: pour duck fat into bowl to cool; remove and discard skins from baking dish and set duck breasts aside to cool. When duck breast is cool, roughly chop.

Set aside 10 bacon rashers and roughly chop the remainder.

Place chopped bacon, pork shoulder and duck breast in a food processor until coarse in texture. You may need to do this in batches. Remove to a large bowl.

Soak bread in milk for 5 minutes. Squeeze excess moisture from bread and place in a food processor with garlic, shallots and livers. Process until coarse in texture and add to a large bowl with other meats.

Grind pepperberries, cloves and coriander seeds until fine. Add cinnamon. Add spices to the large bowl of meats, along with 4 tablespoons of reserved duck fat, brandy, eggs and sea salt. Mix with your hands.

Line a 1.5L baking tin with one layer of reserved bacon. Press half the terrine mixture into tin, scatter pistachios and muscatels, then cover with remaining meat mix. Wrap the ends of original bacon rashers back over the mixture, add more bacon to the top and tuck edges over, ensuring a layer of bacon around entire terrine. Cover baking tin with foil and place in roasting dish. Pour water into roasting dish until it is halfway up the baking tin.

Bake for 2 hours. Remove foil and bake for an additional 15 minutes. Cool completely, remove from tin, wrap terrine in fresh foil and chill.


Chef’s Tip: For best flavour, make terrine 2 days before eating. At Tamar Ridge, we serve this with our Charcuterie Plate, enjoyed with a glass of Pirie Rosé.

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