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Duck and Cranberry Terrine

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Serve as a starter or a lunch with crusty bread (ciabatta is particularly good)

Ingredients

Serves: 4

  • 3 ducks (portions skinned)
  • 1 pound pork
  • 8 ounces pork belly slices
  • 3 tablespoons brandy
  • 1 medium beaten egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ounces cranberries
  • watercress (to garnish)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Duck and Cranberry Terrine is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Remove as much meat as possible from the duck portions. Process roughly and put in bowl.
  • Process pork fillet roughly, then pork rashers.
  • Mix all together with remaining ingredients.
  • Leave to stand for an hour, then put in a 2 lb. loaf tin and cook at 180 degrees C for 1 hour. Put weights on top while cooling.
  • Chill for 24 hours to mature, then turn out.
  • Garnish with the watercress.
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