Duck and Pork Terrine with Pistachios

Sanglier Cellars

422 Healdsburg Avenue
Healdsburg, CA 95448

Serve this rustic terrine on crusty bread, and add a dollop of cherry jam to cut the richness of the meat.

  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 1 pound raw duck leg meat
  • 1/2 pound chicken livers
  • 1 pound pork fat
  • 1 pound pork shoulder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup cognac
  • 4 confit duck legs
  • 1/2 cup green olives, pitted and chopped
  • 1/2 cup pistachios
  • Crusty bread for serving
  • Cherry jam for serving
In a frying pan, warm the olive oil. Add the shallots and cook, stirring occasionally, until translucent, 5 to 7 minutes. Remove from heat and let cool completely.

Preheat the oven to 350°F.

Cut the raw duck meat, chicken livers, pork fat and pork shoulder into chunks. Press through a meat grinder fitted with the large blade.

Transfer the ground meat to a food processor. Add the salt, pepper and cognac and pulse 6 times, or until the meat comes together in a ball. Transfer the stuffing to a large bowl. 

Remove the skin from the confit duck legs and pull the meat off the bone. Dice the meat and add to the bowl with the stuffing. Add the olives, pistachios and shallots and fold to combine. 

Line an 8-inch terrine mold with plastic wrap. Press the stuffing firmly into the terrine. Cover with plastic wrap and then with aluminum foil. Place the terrine inside a baking pan, and fill the baking pan with enough water to reach about halfway up the sides of the terrine. Bake for 1 1/2 hours.

Let the terrine cool to room temperature, then refrigerate for at least 12 hours before serving. 

When ready to serve, unwrap and unmold the terrine. Slice and serve cold on crusty bread, topped with a dollop of cherry jam.