Duck, Chicken and Pork Terrine with Prunes and Pistachios from The Cook's Companion: A step-by-step
Make this at least two days before you plan to eat it as it will keep for 10 days in the refrigerator. It is an ideal standby accompanied by crusty bread and salad. The duck skin adds the good flav...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 skinless chicken breast fillets, about 300 g (10 oz)
- 2 duck breast fillets, about 300 g (10 oz)
- 315 g (12 oz) thinly sliced rindless smoked bacon
- 50 g (2 oz) shelled pistachio nuts
- Salt
- black pepper
- Whole peppercorns
- 2 cloves garlic, crushed
- 500 g (1 lb) belly of pork, denuded and diced
- 1 teaspoon ground coriander
- 1 teaspoon ground mace
- 150 ml (¼ pint) Cointreau or brandy
- Finely grated rind and juice of 1 orange
- 125 g (4 oz) soft pitted prunes, quartered
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Duck and Pork Terrine - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
A Recipe For Pork And Pistachio Terrine
foodwinetravel.com.au
Easy Terrine Recipe with Duck, Chicken and Sour Cherry
olivemagazine.com
Duck terrine and ginger-plum salsa | Reader's Digest Australia
readersdigest.com.au
Duck Terrine from Ten Vineyard Lunches by Richard Olney
app.ckbk.com
Homemade Duck Prosciutto - In Your Refrigerator (Simple & Delicious)
wurstcircle.com
Divine duck recipe
en.petitchef.com
Duck Tagine from I Love My Slow Cooker by Beverly LeBlanc
app.ckbk.com