Duck Terrine Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Duck6 Pound, skinned and boned (1 Duck, 3 Kilogram)
 Brandy4 Fluid Ounce (125 Milliliter)
 Veal8 Ounce, minced (225 Gram)
 Lean pork1 Pound, minced (1/2 Kilogram)
 Hard-boiled eggs2 , finely chopped
 Garlic2 Clove (10 gm), crushed
 Butter2 Ounce (50 Gram)
 Chicken livers4 Ounce, finely chopped (125 Gram)
 Unsalted pork fat12 Ounce, thinly sliced (350 Gram)


Remove and discard the duck fat and cut the meat into thin strips.
Pour over half the brandy and leave to marinate for 1 hour.
Mix together the veal, pork, eggs, salt and pepper to taste, garlic and the remaining brandy.
Melt the butter in a frying pan.
Add the livers and fry for 3 minutes.
Add the livers to the veal and pork mixture.
Line a large terrine or ovenproof dish with half of the pork fat.
Spread one-third of the veal and pork mixture over the bottom.
Cover with one-third of the duck meat and spoon over a little of the brandy used for marinating.
Lay a thin layer of the remaining pork fat over the duck and make two more layers in the same way.
Finish with a layer of pork fat.
Cover the terrine with foil and a lid and put in a roasting pan half filled with boiling water.
Put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 1/4 hours or until firm.
Remove the lid and place a weight over the foil.
Leave until the pate has cooled completely.