This duck terrine with asparagus is the perfect elegant French starter that everyone will love.
This terrine may look complicated, but this dish only requires assembling, then cooking in the oven. It's really simple and easy!
Make it in advance or freeze it, add your own favourite ingredients - the possibilities are endless.
Bon appètit
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Have you ever 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 assembling the ingredients, putting them in the oven, then cooling and slicing.
I usually make a duck and pork terrine at Christmas for a starter or buffet. However, this dish is so versatile as you can use different ingredients throughout the year too.
❤️ Why you will love this dish
✔️ easy to make and leave in the fridge until you need it - just slice and serve
✔️ perfect for freezing
✔️ no special skills required
✔️ easy to customise with different ingredients
✔️ great for starters, buffets, brunches and picnics too
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🥘 Ingredients
- asparagus spears - trimmed. The easiest way to do this is to snap off the ends and then tidy them up with a knife.
- liver - pigs liver is cheap and easy to get hold of. To mince it, cut into smaller pieces and pulse in a food processor.
- pork - pork mince is easy to get hold of in the supermarket.
- duck fillets - you can often buy duck fillets, which are the small piece of flesh under the duck breast. If you can't find these, simply slice duck breast into long thin pieces.
- bacon - you will need streaky or belly bacon to line the tin. This helps to keep the terrine moist.
- pepper - freshly ground black pepper.
- salt - cooking salt.
- herbs - dried mixed herbs are perfect in this dish. They are normally a combination of thyme, marjoram, oregano, parsley, sage and basil.
- garlic - whole clove, finely chopped or minced.
- onion - chopped
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
- sharp knife
- deep roasting dish
- food processor/blender - for the liver or just finely chop
- large bowl
🔪 Instructions
Start by making the meat filling.
Put the pork mince, minced pork liver, finely chopped onion, garlic, seasoning and herbs into a bowl ands mix together.
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.
Next, add the remaining duck and final third of meat mixture before wrapping the bacon over.
⏲️ Baking Time
Cover with a lid or foil and put in a roasting tray.
Pour in enough hot water from a kettle to come halfway up the sides.
Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and cook for 2 hours.
Remove the lid, cover with foil and use a couple of tins to weigh the terrine down while it cools. 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, discarding the fat. This makes a natural jelly which you can scrape off or serve if you wish.
Refrigerate overnight before turning out and slicing.
💭 Top Tip
- Leave the terrine to cool completely and leave overnight or the terrine will not slice evenly.
- The terrine should turn out easily to slice, but if it resists run some hot water carefully over the dish.
🥗 Side Dishes
Serve with plenty of crusty bread, salad and some of these ideas.
- Red onion chutney
- Fougasse Bread
- Carrot and Celeriac Remoulade
- Quince Paste
- Pear and Rocket Salad
- Creamy Cucumber Salad
- Courgette Salad
- Tomato and Onion Salad
- Fennel and pear Salad with Blue Cheese
- Raw Mushroom Salad
- Edamame, Broccoli and Asparagus Salad
- Tarragon Potato Salad
- Spicy Crab Salad
- Continue
- Cornichons - these are small pickled cucumbers.
- Baguette
🥙 Substitutions
- asparagus - use French or green beans
📖 Variations
- duck -use any game bird, such as pheasant, pigeon or guinea fowl. If you prefer, use thinly sliced chicken breast.
🍣 Storage
- Refrigerator - store wrapped in the fridge for up to 3 days.
- Freezer - slice and freeze in individual portions for up to 1 month. It's easier to separate with pieces of parchment then wrap everything well.
🍱 Prepare in Advance
- As the duck and pork terrine needs to rest and chill properly for slicing, this is the perfect make ahead dish up to 3 days ahead of serving.
🤔 FAQs
A pâté is predominantly made with a liver base ir normally chicken or pork liver while a terrine incorporates chunkier cuts of meat.
This dish improves for both slicing and flavour by making it the day before you are going to serve it. I would store it for up to 5 days in the refrigerator.
If you are planning to freeze some, wrap it in clingfilm and then seal in a bag and freeze for up to 2 months. Allow to defrost in the refrigerator.
Swap the pork liver for chicken livers for a milder flavour and use chicken or turkey mince instead of the pork.
Instead of duck fillets you could use other birds such as chicken pheasant, pidgeon or guinea fowl.
If asparagus is not in season you can leave it out completely or use fresh grean beans, slices of red peppers or a layer of dried cranberries for colour.
Another popular addition in France are pistachio nuts or dried apricots.
Normally just some good crusty bread is required or just some toasted bread.
Cornichons and other pickles are great or why not make a red onion chutney?
It's perfect for a picnic as it's easy to transport!
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More starter recipes
📋 Recipe
Duck and Pork Terrine
Equipment
- 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
- sharp knife
- deep roasting dish
- Food processor/blender - for the liver or just finely chop
- large mixing bowl
Ingredients
- 4 asparagus spears trimmed
- 250 g pigs liver minced
- 350 g minced pork
- 200 g duck fillets sliced lengthways
- 8 slices streaky bacon
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoon dried mixed herbs
- 2 cloves garlic minced
- 1 medium onion chopped
Instructions
- 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 ⅓ of the meat mixture into the terrine and add a layer of duck.
- Divide the next ⅓ 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 ⅓ 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More starters to try
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
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Amanda
Thanks Deanna. It's one of those dishes for a starter, lunch or snack and so easy too!
Amanda
Thanks Ivana. Thankfully it’s really just an assembly job and then bung it in the oven. Please give it a try!
Ivana at Blondie-ish at Kitchen
Wow, the terine looks amazing. I´ve seen terrines, but never actualy made one. I must try it!
Deanna
This looks amazing! Perfect for a Sunday brunch!
Amanda
I agree Patty. Once you make them a few times you can start to switch the ingredients. I'm thinking about one for Christmas but I don't know what could replace the asparagus?
pattysaveurs80
Looks delicious Amanda, I love to make my terrines and pâtés too, it's not that difficult and we get to control what's in it 😉
Amanda
Thanks Jas! It's really very easy and you can make it in advance too.
Jas @All that's Jas
That is one impressive dish! Bet it's great for entertaining.
Amanda
Thanks Mimi!
chef mimi
This is absolutely gorgeous!!!