Duck, pork belly and green olive terrine
- A challenge
- November 2018
- Makes 1 terrine (serves 10)
- Hands-on time 30 min, oven time 1 hour 15-45 min, plus 48 hours marinating and pressing
Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish dinner party. The leftovers can be enjoyed as part of a buffet or for lunch the next day, too.
Henry says: “It’s only later, when the dish has cooled, been left for at least a day, then brought back to room temperature, that the cook’s endeavours are appreciated. Well seasoned with a few cornichons on the side and a piece of good baguette or toast, it’s pure savoury joy.”
- 27g (9.1g saturated)
- 2.7g (1.1g sugars)
Henry says: “I like to marinate double the meat in step 1, then freeze half for up to 1 month to make a terrine on another day.”
Start the terrine 48 hours before you want to serve it.
The cooked terrine will keep in the fridge for up to 1 week.
A cherryish beaujolais-villages or named beaujolais cru such as a fleurie or regnie.
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