Have you ever been wanted to make a terrine but thought it looked too difficult? I've never been keen on really complicated dishes but many years ago I realised that a terrine is really just a question of assembly, putting in the oven, cooling and slicing. I usually make a game terrine at Christmas for a starter or buffet but I wanted to lighten it this time to make a dish for spring by adding some seasonal asparagus.
Start by making the meat filling by combining pork mince, minced pork liver, finely chopped onion, garlic, seasoning and herbs then roughly divide the mixture into thirds.
Stretch some streaky bacon with the back of a knife and line a 1 litre terrine dish or loaf tin. Press in a third of the meat mixture and top with half of the duck mini fillets sliced lengthways. Add the next third of mixture with the asparagus in the middle.
Add the remaining duck and final third of meat mixture before wrapping the bacon over.
Cover with a lid or foil and put in a roasting tray with enough hot water to come halfway up the sides. Cook at 160 for 2 hours. Remove the lid, cover with foil and use a couple of tins to weigh it down. This makes the terrine a good shape for slicing. At this point most terrine recipes will advocate an aspic jelly but I prefer to pour off the juices in a gravy skimmer and pour back the juices. This makes a natural jelly which you can scrape off or serve if you wish.
For easy slicing leave the duck terrine until the following day. Serve with toast or crusty bread, onion chutney and perhaps some cornichons.
What's your favourite terrine?
- 4 asparagus spears trimmed
- 250 g pigs liver minced
- 350 g minced pork
- 200 g duck fillets sliced lengthways
- 8 slices streaky bacon
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tsp dried mixed herbs
- 2 cloves garlic minced
- 1 medium onion chopped
- Cut the liver into chunks and use a food processor to mince.
- In a large mixing bowl combine the liver, pork, onion, garlic, seasoning and herbs and divide into 3.
- Use the back of a knife to stretch the bacon and use to line a 1 litre terrine.
- Press 1/3 of the meat mixture into the terrine and add a layer of duck.
- Divide the next 1/3 into 2 and place the first half into the terrine then add the asparagus then other half.
- Add a further layer of duck and the final 1/3 of meat before folding over the bacon.
- Put the lid on and place the terrine in a roasting tin with enough boiling water to come halfway up the side.
- Cook at 160 C for 2 hours then remove the lid and allow to cool with a weight on top.
- Drain off the juices if liked and wait overnight before slicing and serving the terrine.