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Duck terrine with pistachios

  • 900 g duck meat, legs, skin reserved
  • 300 g pork meat, minced
  • 225 g chicken liver
  • 1 pcs shallot, raw, minced
  • 1 pcs egg
  • 3 tbsp cognac
  • 3 tbsp pistachios, whole, shelled
  • 3 pcs bay leaf
  • 2 sprig rosemary, fresh
  • 1 tsp thyme, fresh, chopped
  • 1 1/2 tbsp fresh ground salt
  • 1 tsp allspice, ground
  • 1/2 tsp freshly ground black pepper

  1. Remove duck skin from breasts and set aside. Reserve duck skin.
  2. Cut all the meats in pieces and grind to a medium consistency.
  3. Leave 2 or 3 chicken livers for the end.
  4. Place ground meats in a mixing bowl and add all ingredients, except rosemary and bay leaves.
  5. Mix well to get a smooth and homogenous mixture, with wooden spoon.
  6. In a terrine clay dish, place half of the meat mixture, then add reserved livers in the middle.
  7. Add the rest of the mixture, cover with duck skin, add bay leaves, and rosemary. Cover with lid.
  8. Place terrine in a tray filled with water then cook in the oven at 180°C for 2 hours.
  9. Let cool and place in the refrigerator for at least two days.
  10. Slice before serving.

Good points

  • Very low in sugar
  • High in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • High in thiamin

Preparation time: 130 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 272.55 kcal
Carbohydrates: 4.01 g
Cholesterol: 267.4 mg
Sugar: 0.42 g
Protein: 37.62 g
Fat: 10.62 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com