Ingredients:
- 2 deboned duck breasts , about 300g/10oz each, skin on
- 2-3 whole cloves
- generous pinch of ground cinnamon
Directions:
- 1. Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 minutes. Discard the shriveled bit of skin that remains, then pour the duck fat into a bowl to cool. Roughly chop the cooked duck meat and place in a large mixing bowl.
- 2. Roughly chop the pork, three slices of bacon, and liver to a coarse texture and mix with the chopped duck in the bowl.
- 3. Tear up the bread and soak in the milk for 5 minutes. Squeeze the milk out of the bread and put in a food processor with the shallots and garlic. Pulse the processor to get a coarse texture, then add to the bowl.
- 4. Grind the peppercorns, coriander seeds and cloves to a coarse powder (pestle and mortar works just fine). Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, the eggs, and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.
- 5. Lightly grease a 1-litre loaf pan. Line the pan with the bacon (or pancetta), slightly overlapping the slices and leaving enough overhanging the edges to cover the top.
- 6. Press half the mixture into the pan leaving a slight indentation down the middle. Scatter the pistachios and cranberries over all, then cover with the remaining meat mixture. Fold over the bacon strip and augment with more so as to cover the entire loaf. Cover the dish tightly with foil, then place all into a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
- 7. Bake for 2 hrs, remove foil, then bake for 15 minutes more to brown the top. When completely cooled, remove from pan and wrap in fresh foil and chill. For the best flavor, let the terrine chill in the fridge for at least 2 days before eating. The flavors will mature and blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11045.52 Kcal (46245 kJ) | ||
| Calories from fat | 3785.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 420.57g | 647% | |
|---|---|---|---|
| Cholesterol | 792.56mg | 264% | |
| Sodium | 9219.38mg | 384% | |
| Potassium | 10499.63mg | 223% | |
| Total Carbs | 1591.87g | 531% | |
| Sugars | 1234.76g | 4939% | |
| Dietary Fiber | 93.33g | 373% | |
| Protein | 295.11g | 590% | |
| Vitamin C | 5mg | 8% | |
| Iron | 16.9mg | 94% | |
| Calcium | 6217.5mg | 622% | |
| Amount Per 100 g | |||
| Calories | 143.72 Kcal (602 kJ) | ||
| Calories from fat | 49.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 647% | |
|---|---|---|---|
| Cholesterol | 10.31mg | 264% | |
| Sodium | 119.96mg | 384% | |
| Potassium | 136.62mg | 223% | |
| Total Carbs | 20.71g | 531% | |
| Sugars | 16.07g | 4939% | |
| Dietary Fiber | 1.21g | 373% | |
| Protein | 3.84g | 590% | |
| Vitamin C | 0.1mg | 8% | |
| Iron | 0.2mg | 94% | |
| Calcium | 80.9mg | 622% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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