Duck Terrine

Looking for a show-stopping main course? Our Duck Terrine is the ultimate recipe to prepare when entertaining friends and family, offering a delicious meal and eye-catching centerpiece. While the duck is undoubtedly the star component of this recipe, the addition of prosciutto, pistachios, apricots, and figs is sure to deliver a diverse flavour profile. 

Our Pâté Terrine is the perfect piece of cookware for this recipe to come together, featuring a tight-fitting lid and high walls to lock in heat and moisture. While this recipe takes over two hours to prepare, the Pâté Terrine has been crafted to retain heat, providing even heat distribution for an even cook. 

Whether you are expecting guests over for dinner, or simply want to experiment with traditional terrine dishes, our Duck Terrine recipe can quickly emerge as a staple in your household. This recipe serves between six and eight portions at a time, offering generous portions. Here are all the ingredients you need along with the steps to follow before tackling this recipe! 

Slice each duck breast in half horizontally to get a total of four thin fillets. Place the duck breast and foie gras in a glass dish and season with salt and pepper. Sprinkle with the olive oil, 2 tbsp of the herb mixture and 2 tbsp of the alcohol. Cover and let marinate in the refrigerator for 1 hour. 

Preheat the oven to 350°F (180°C).

Line a rectangular terrine with overlapping slices of prosciutto, letting them hang over the sides. Set aside.

In a skillet over medium heat, cook the shallots in the butter until slightly golden. Deglaze with the remaining alcohol and let cook until almost dry. Add the spices and cook, stirring, for 1 minute. Transfer to a large bowl and let cool. Mix with the ground meat, cream, salt and 2 tbsp of the herbs. Stir until just combined.

Place ½ of the ground meat mixture in the terrine, packing it down into an even layer. Layer in ½ of the duck breast slices. Then layer in ½ of the remaining herbs, ½ of the pistachios and dried fruit. Add the foie gras in an even layer. Top with the remaining pistachios, dried fruit and herbs. Cover with the remaining slices of duck breast, then finish with the remaining ground meat mixture, packing it down into an even layer.

Fold the overhanging prosciutto slices over to cover the top of the terrine. Layer a few extra slices of prosciutto over the top to completely cover the surface of the terrine.

Place the lid on the terrine (the lid may not fit snuggly at this point). Place in a larger roasting pan and fill halfway up with boiling water. Bake for 1 hour. Remove the lid and bake for another 30 minutes to crisp up the prosciutto.

Remove the terrine from the oven and from the larger roasting pan. Remove and discard any excess fat accumulated in the terrine. Cut a piece of thick cardboard the same size as the terrine and cover in aluminum foil. Place on top of the terrine and weigh down with a few heavy cans. Chill in the refrigerator overnight.

To unmould, let the terrine sit in a warm water bath for a few minutes to loosen. Slice and serve with more chopped pistachios, gherkins and Dijon mustard, if desired.