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duck terrine




2 duck breasts, skinned

3 duck livers (about 180g)

500g pork belly, no rind

75g bread

½ teaspoon thyme

Salt and freshly ground black pepper

This recipe is inspired by the game terrine recipe by Hugh Fearnley Whittingstall.  I’ve simplified it and made it all about duck! - I used muscovy duck in this recipe.


Cut the belly into chunks, and put with the livers and bread into a food processor and blitz under it is a pink puree.  Pour out into a bowl and remove any bits of unblitzed meat. Add the seasoning and thyme.


Fry the duck breasts for a few minutes on each side, to brown. Cool.


Put half the forcemeat mixture in the loaf tin. Place the duck breasts on top then pack the rest of the forcemeat ion top.  


Cover with foil and bake at 130C for 4 hours.


Make sure the middle has reached a very hot cooked temperature using a meat thermometer.


Place something the same shape as the top of the terrine - I used a piece of wood, wrapped in a bread bag - and weigh down with cooking weights.  Leave to cook them move to the fridge, weights and all, to chill overnight.