Duck, Chicken and Pork Terrine with Prunes and Pistachios

Name: Duck, Chicken and Pork Terrine with Prunes and Pistachios
Yield: Serves 8-10
Ingredients: 500 g (1 lb) belly of pork, denuded and diced; 2 cloves garlic, crushed; 2 duck breast fillets, about 300 g (10 oz); 2 skinless chicken breast fillets, about 300 g (10 oz); Finely grated rind and juice of 1 orange; 150 ml (¼ pint) Cointreau or brandy; 1 teaspoon ground mace; 1 teaspoon ground coriander; 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

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

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

Main course
Dinner
Spicy
Gluten-free

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 o