Terrine de canard en croûte

I’ll be honest: in France, a terrine such as this would usually be bought in a deli or épicerie as it’s not the easiest recipe to tackle. But it really is worth it if you do – especially for a special occasion. I use two types of pastry to encase the meat – shortcrust and puff – because the puff is a bit lighter and when it’s fresh, is still a little bit crunchy, which adds a nice difference in texture, but you could use all shortcrust if you prefer.