Terrine of Duck, Ham and Pork with Pistachio Nuts

Name: Terrine of Duck, Ham and Pork with Pistachio Nuts
Yield: Serves 12
Cuisine: French
Ingredients: 100 g (3½ oz) duck, pork or chicken liver, puréed; 200 g (6½ oz) belly Pork, ground; 200 g (6½ oz) lean pork, ground; 4-5 juniper berries, smashed; 1 shaving orange rind; 1 thyme sprig; 1 bay leaf; 1 muscovy drake weighing 1.5-2 kg (3-4 lbs); 30 mL (1 fl oz) brandy; 4 golden shallots or ½ onion; 100 g (3½ oz) pistachio nuts, shelled; 200 g (6½ oz) double smoked ham, cut into 5 cm (2 in.) dice; 100 g (3½ oz) pork back fat, cut into 5 cm (2 in.) dice; 2 bay leaves; 1 star anise pod; juniper berries and rind from the marinade; 4 garlic cloves, crushed; 1 tablespoon fresh marjoram leaves; 1 tablespoon fresh thyme leaves; 3 teaspoons salt; 4 tablespoons white wine; 3 tablespoons Cognac; 2 teaspoons roughly ground black pepper; 100 g (3½ oz) finely sliced prosciutto (Parma ham)

Preparation info

Serves
12

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 muscovy drake weighing 1.5-2 kg (3-4 lbs)
30 mL (

Europe
Oceania
France
Australia
Starter
Mediterranean
Gluten-free

Method

To prepare the duck

With a sharp knife, remove the duck’s legs and breasts. Bone the legs and remove the skin from the legs and breasts. Sprinkle the meat with the brandy and marinate in a covered dish overnight together with the juniper berries, orange rind, thyme and bay leaf.

To make the terrine

Remov