duck, pork belly and green olive terrine

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Duck, pork belly and green olive terrine

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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.

Ingredients

375g free-range pork belly, rindless

1-2 small skinless free-range British duck breasts (about 250g)

1 tsp coarse sea salt flakes

25ml armagnac or brandy

2 small garlic cloves, crushed

½ tsp fresh thyme leaves

250ml red wine

1 tbsp strong veal stock or ½ gel type beef stockpot (such as Knorr)

625g free-range toulouse sausages or coarse pork sausages, skinned

2 tbsp freshly chopped parsley

150g pitted halkidiki olives or similar large green olives

2 British rindless streaky bacon rashers

Directions

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Ingredients

Duck, pork belly and green olive terrine

Ingredients

Directions

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