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Duck Terrine with Asparagus. Layers of pork mince,liver, duck fillets and asparagus are all wrapped up in streaky bacon for a delicious starter.

Duck and Pork Terrine

Amanda
Layers of pork mince,liver, duck fillets and asparagus are all wrapped up in streaky bacon for a delicious starter.
5 from 7 votes
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine French
Servings 8
Calories 288 kcal

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.

Nutrition

Calories: 288kcalCarbohydrates: 3gProtein: 22gFat: 20gSaturated Fat: 7gCholesterol: 159mgSodium: 503mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 6847IUVitamin C: 11mgCalcium: 15mgIron: 9mg
Keyword duck, duck and pork terrine, terrine
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