Duck & Pistachio Terrine

Name: Duck & Pistachio Terrine
Yield: Serves 10-12
Cuisine: French
Ingredients: 15 ml Armagnac or cognac; 150 g skinless duck breasts, cut into walnut-sized pieces; 50 g pistachio nuts, lightly toasted; about 30 g salt - to be on the safe side, weigh the meats and pork back fat before they are marinated then allow 20 g salt per kg for the optimum salt level; 1 small clove garlic, crushed and with any green shoot removed; 50 ml Armagnac or cognac; 500 g trimmed pork shoulder, cut into walnut-sized pieces; 500 g hard pork back fat, cut into walnut-sized pieces; 25 ml dry vermouth or dry white wine; 425 g trimmed veal shoulder, cut into walnut-sized pieces; 200 g pork caul, soaked in cold salted water for 1 hour; 3 sprigs thyme, leaves only; 2 juniper berries, finely pounded with a mortar and pestle; 150 ml chicken stock; 5 g cracked black pepper; finely grated zest of ½ orange; 5 g quatre-épices; 250 g lard, melted and cooled

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This terrine was on the first menu of Bistro Moncur and we still make it today. It is simple to prepare at home and, once sealed, will keep for several weeks, ready for your next dinner party.

Ingredients

150 g skinless duck breasts, cut into walnut-sized pieces
15 ml Armagnac or cognac

Europe
Oceania
Australia
France
Dinner
Mediterranean
Gluten-free

Method

Moisten the diced duck breast with the 15ml Armagnac, cover and leave in the fridge for 4 hours.
Moisten the remaining meats and pork back fat with the 50ml Armagnac, the vermouth or white wine, orange zest, juniper, thyme, quatre-épices, pepper and garlic. Mix well, cover and leave to marinate in the fridge for 4 hours.
Pass all the meats except the