Terrine of duck with pistachios
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | millilitres | Cognac |
| 4 | Cloves garlic; crushed | |
| 1 | Shallot; diced | |
| 4 | Bay leaves | |
| 1 | Sprig thyme | |
| 1 | Sprig tarragon | |
| 275 | grams | Lean duck meat; cut into dice |
| 150 | grams | Lean pork; diced |
| 150 | grams | Pork fat; diced |
| 8 | Crushed juniper berries | |
| 1 | teaspoon | Allspice |
| 150 | grams | Green pistachios |
| 150 | grams | Goose or duck fat; melted |
| 12 | ounces | Rindless smoked bacon |
Directions
Mix all the ingredients together except the pistachios and melted goose fat. Leave to marinate overnight.
Place all the marinated ingredients into a food processor and blend.
Heat the goose fat and gently pour into the blender. Line a terrine with cling film, then line with the bacon. Pour the mixture into a bowl and mix in the green pistachios. Pour into the lined terrine and cook gently in a "bain marie" at 150C/300F/gas 2 for 11/2 hours.
Remove and leave to cool, chill overnight.
Serve with slices of toasted brioche and a little salad and orange segments.
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Carlton Food Network
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