Duck and Pork Terrine with Red Wine Cranberry Chutney

Duck and Pork Terrine with Red Wine Cranberry Chutney

2 duck breasts, about 10 oz each, skin removed and reserved
7 oz or about 8 slices thinly sliced streaky bacon
3 lbs pork shoulder, cubed
2 slices bread, crusts removed
1/2 cup milk
3 shallot, about 1/2 cup roughly chopped
1 large garlic clove, roughly chopped
7 oz or 3/4 cup duck or chicken livers, roughly chopped
6 black peppercorn
1 tsp coriander seed
2 cloves
good pinch ground cinnamon
2 tbsp Cognac, brandy, or Wooldridge Creek Port
2 egg, beaten

2 tsp kosher salt
1/3 cup shelled pistachio
1/4 cup dried cranberry


Heat oven to 325. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shriveled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 5 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.

In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then move to a large bowl. Soak the bread in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl of duck and pork, mix well.

Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar or electric grinder. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, or Oso de Oro, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.

Press half the mixture into a 1.5 quart baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon strips over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting pan with high edges. Pour boiling water into the tin to come halfway up the sides of the baking dish containing the meat.

Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavor, let the terrine chill and mature for at least 2 days before eating.