Duck, Chicken and Pork Terrine with Prunes and Pistachios

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.

Ingredients

  • 2 duck breast fillets, about 300 g (10 oz)
  • 2 skinless chicken breast fillets, about 300 g (10 oz)
  • 500 g (1 lb) belly of pork, denuded and diced
  • 2 cloves garlic, crushed
  • 1 teaspoon ground mace
  • 1 teaspoon ground coriander
  • Finely grated rind and juice of 1 orange
  • 150 ml (¼ pint) Cointreau or brandy
  • 125 g (4 oz) soft pitted prunes, quartered
  • 50 g (2 oz) shelled pistachio nuts
  • 315 g (12 oz) thinly sliced rindless smoked bacon
  • Whole peppercorns
  • Salt and black pepper

Method

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 of the oven and heat to 150°C, 300°F, Gas Mark 2. Stir the prunes, pistachio nuts and a sprinkling of salt into the meat mixture. Line the bottom and sides of a medium-sized earthenware bowl or soufflé dish with about half the bacon, then spoon in the mixture with any juices and pack level. Lay the remaining bacon neatly all over the top and scatter 1 teaspoon of peppercorns in the centre of the bacon for garnish. Cover with foil, stand in the roasting tin and cook for about 2 hours until the terrine comes away from the sides of the dish.

When the juices and fat have started to cool, put a heavy weight on top of the foil and put the dish in the refrigerator. Remove the dish at least 30 minutes before you plan to serve the terrine.

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