• Main
  • Recipes
  • Pork & Duck Terrine With Cranberries & Haz... Recipe

Pork & Duck Terrine With Cranberries & Haz... Recipe

Posted by
Rate It!
Pork & Duck Terrine With Cranberries & Haz...
Add your photo!
Ingredients
16
Count
Nutrition
11046
Calories
Comments Print recipe

Ingredients:

Directions:

  1. 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. 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. 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. 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. 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. 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. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 255.2
    Points
  • 300
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top