Country Duck Terrine with Pistachio

Country Duck Terrine with Pistachio is a rustic yet refined dish that combines the rich, savory flavors of duck with the earthy crunch of pistachios. The terrine is traditionally made by slow-cooking the duck with aromatic herbs and spices, then blending it with a creamy texture before being set in a terrine mold. The addition of pistachios brings a delightful contrast to the smooth, hearty texture of the duck, enhancing the flavors with each bite. This dish is perfect for festive gatherings, served as an appetizer or part of a charcuterie platter. Its depth of flavor makes it particularly suited for the colder months—fall and winter—when its richness provides a satisfying and warming experience.

Country Duck Terrine with Pistachio

Difficulty Level: Hard

Calories: 400

Cooking Time: 180 min

Ingredients:

For the “farce”:

500 gm Duck legs, deboned
400 gm Pork belly, skin removed
200 gm Foie gras
220 gm Chicken liver
Thyme Chopped
Rosemary Chopped
5 cl (50 ml) Armagnac
5 cl (50 ml) Port
80 gm Smoked bacon
140 gm Duck gizzard, confit
100 gm Pistachio
1 Egg
100 gm Caul fat

Seasoning (per 1 kg):

16 gm Salt
2 gm White pepper
2 gm Four-spice mix

Instructions:

Cut the duck legs and pork belly into small pieces.
Add the foie gras and chicken liver, then the finely chopped thyme and rosemary.
Weigh all the ingredients (should make approximately 1.32 kg).
Season accordingly to the recipe (for 1.32 kg of ingredients, the seasoning required will be 21 gm of salt, 3 gm of white pepper, 3 gm of Four-spice mix).
Then add the smoked bacon and duck gizzard (do not add these into the seasoning as they are already salty)
Add the Armagnac and the port.
Grind all the ingredients together with your kitchen aid grinder.
Add the pistachio and the egg.
Cool down in the refrigerator.
This is the “farce”.
Use a terrine mold.
Carefully place the caul fat inside your terrine mold and ensure that you have around 2 inches of caul fat over-hanging outside the mold.
Place the cooled “farce” into your terrine mold and close “farce” with the extra caul fat.
Place the terrine in the fridge for 2 hours.
Preheat your oven at 250°C.
Place your terrine into a deep tray with some water (bain-marie) and place the tray with the terrine into the oven.
Cook for 15 min at 250°C, then reduce to 180°C for 20 to 25 min until you reach a terrine core temperature of 52°C.
Remove your terrine and let it rest in room temperature for 20 min.
Place the terrine into fridge and let it rest overnight before serving