Discover a gourmet starter with this Smoked Duck and Pork Terrine — a refined, French‑style cold loaf combining rich duck and pork, slowly prepared and pressed into a savory terrine mold. Smoky duck, tender pork and aromatic herbs are layered for deep, complex flavor; once chilled and set, the terrine turns into a perfectly sliceable delicacy. Serve it on crusty bread or with pickles and mustard for an elegant appetizer — ideal for dinner parties, holiday feasts or a gourmet charcuterie board.
Smoked Duck And Pork Terrine
Print RecipeIngredients
- 50 Dekagram (dkg) minced pork shoulter (30% fat content)
- 30 Dekagram (dkg) smoked duck breast
- 1 Tea spoon (tsp) thyme
- 1 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) grounded pepper
- 1 Piece finely chopped onion
- 2 Piece finely chopped garlic cloves
- 3 Peck grounded caraway seed
- 1 Table spoon (tbsp) finely chopped parsley
- 20 Dekagram (dkg) sliced bacon
Instructions
TTerrines like this smoked duck look difficult, but they’re actually not much harder than making a meatloaf. If you’ve got a way to grind meat (in a food processor, in a meat grinder, or even by chopping with a sharp knife), you’re in business. This country-style terrine is rustic and rich. Here I used thyme flavoured duck breast which was smoked at home, however you can use fresh duck too.
Grind the smoked duck breast in a food processor and mix with finely chopped onion, garlic, minced pork and spices in a medium sized bowl. Using a loaf tin (9 by 5-inch – 23 by 13cm) layer with thinly sliced bacon. Pack the terrine mixture into the pan, try to press the air and cover the top with bacon as well. Place on a baking tray, cover with alu foil or baking paper and bake for 3 hours on 120-150 C degree. Remove from the oven, allow to cool in the tin with cooking juice. Remove from the tin, foil and serve in 1cm thick slices with fresh bread, pickles or fig jam as you prefer.
