Duck, Chicken and Pork Terrine with Prunes and Pistachios

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Make this at least two days before you plan to eat it as it will keep for 10 days in the refrigerator. It is an ideal standby accompanied by crusty bread and salad. The duck skin adds the good flavour of duck fat and so keeps the terrine moist – just as you often add pork fat to a terrine, only duck has a richer taste.


  • 2 duck breast fillets, about 300 g (10 oz)
  • 2 skinless chicken brea


Skin the duck breast fillets. Cut up the skin into very small pieces, then cut the duck and chicken flesh into 1cm (¼in) cubes. Mix together the flesh and duck skin, and the pork in a small bowl with the garlic, mace and coriander, orange rind and juice, Cointreau and a generous sprinkling of black pepper. Cover and chill for at least 8 hours.

Put a roasting tin of water in the centre o