Start the celebrations with this indulgent terrine.
How long will it take?
2 hours, plus overnight chilling
What’s the serving size?
Serves 8 as an entrée
What do I need?
24 slices Wursthaus Streaky Bacon
2 duck breasts, skin removed
2 chicken breasts, skin removed
750 g pork mince
150 mL thickened cream
3 tbsp brandy (optional)
½ tsp black pepper, freshly ground
Pinch of salt
1 bunch flat leaf parsley, leaves only
75 g pistachio kernels
75 g pitted sour cherries
How do I make it?
Line a 900 gram loaf tin with streaky bacon slices, ensuring that they are overlapping and that there is a little overhang. Leave some bacon slices aside for later.
Butterfly duck and chicken breasts then cut each in half so that you have 4 thin pieces of each.
In a bowl combine pork mince with cream, brandy, pepper and a pinch of salt.
Heat oven to 180C.
Add half the pork mince mixture to the loaf tin on top of the bacon, then top with chicken breast, a layer of parsley leaves, half the pistachios and half the sour cherries. Add duck breast, then remaining pistachios and cherries and finish with remaining pork mince.
Place slices of bacon over the top of the terrine and fold over the overhanging pieces so that the terrine is completely enclosed in bacon. Cover the top with two layers of aluminium foil and cook in the oven for 1 hour.
Remove from oven and allow to cool a little before removing the foil and draining off any fat from the tin.
Cut a piece of stiff cardboard to fit inside the top of the tin. Cover the cardboard in foil and sit it on top of the terrine like a lid. Use cans from the pantry to sit on top of the cardboard to act as weights while the terrine is cooling overnight in the fridge.