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).
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.
© 1988 Keith Floyd estate. All rights reserved.