Duck Terrine

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is a grand party dish. The trouble is, when you ask a superb chef for a recipe he tends to give you the sort of quantities he would make, especially as he’ll save any surplus for use in another dish as part of the continuing process of the kitchen. I have done my best to scale down Gary’s recipe, but you may need to make some further adjustments to fit your own utensils (and don’t forget, if you have some ingredients over, you can always put them to good use elsewhere).


  • 8 oz (250 g) veal kidney, minced
  • Madeira, brandy and port
  • 2 free-range duck breasts
  • 1 pork fillet
  • 12 oz (350 g) chicken livers
  • Milk
  • 12 rashers streaky bacon
  • 1 oz (25 g) pistachio nuts

For the pastry

  • 6 oz (175 g) butter
  • 3 eggs
  • 1 egg yolk
  • 2 fl oz (50 ml) orange juice
  • Orange rind, grated
  • 1 lb (500 g) flour
  • Salt

For the port jelly

  • 3 tablespoons redcurrant jelly
  • 15 fl oz (450 ml) port
  • 5 fl oz (150 ml) reduced duck stock
  • 4 leaves gelatine


To make the pastry, melt the butter and add all the wet ingredients and rind. Mix with the flour and salt and knead to a workable paste, adding water if necessary. Allow to rest.

Soak the minced veal kidney in Madeira, the duck breasts in the brandy and the pork fillet in the port for 2 hours. The chicken livers should be soaked in milk to prevent them from becoming bitter. Drain the meats.

To make the terrine, line a large mould or loaf tin with the pastry and lay the rashers of bacon on it, covering the whole of the inside. Place the veal kidney into the base of the mould and lay a duck breast across the top with a sprinkling of pistachio nuts. Place a pork fillet through the centre of the mould and the chicken livers either side. Lay the other duck breast on top and continue to fill with the minced veal kidney and pistachios, seasoning with salt and pepper as you go. When at the top of the mould, fold in the rashers of bacon to cover and place a lid of pastry on top. Make a hole in the centre of the pastry so that the port jelly can be added once the terrine is cooked. Leave to rest.

To cook the terrine, place in the oven at gas mark 6, 400°F (200°C), for 55 minutes to 1 hour. Make the port jelly by heating the redcurrant jelly, port and reduced stock together in a pan. Add the gelatine and stir till it has dissolved. Allow to cool, and as it begins to set pour in through the hole in the pasty lid until the case is filled. Allow to cool, place in the refrigerator and leave to rest for 1 day before serving.