Terrine maison recipe | Gourmet Traveller

Ingredients

• 150 gm pork back-fat
• 50 gm pork liver (see note)
• 200 gm pork Scotch fillet
• 200 gm skinless duck breast (about 1½ breasts)
• 200 gm skinless chicken thigh fillet (about 2 small)
• 50 ml brandy
• 1 tbsp truffle purée (optional; see note)
• 1 leek (white part only), very finely chopped
• 1¼ tbsp sea salt flakes
• Pinch of dried herbes de Provence (see note)
• 1 piece (about 30cm x 40cm) caul fat (see note)
• 5 fresh bay leaves
• Cornichons, butter lettuce, finely chopped chives and crusty baguette, to serve