Duck and pistachio terrine

recipe

Duck and pistachio terrine

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A delightful cold terrine that can be served with toast and accompanied by Cumberland sauce. If you prefer, you can substitute pork cuts for the veal cuts, and use beef or vegetarian suet in place of the veal suet

Ingredients

350g duck meat off the bone, plus 900g fillets cut from the skinned duck breasts
500g breast or shoulder of veal or other fatty cut
225g calves' or lamb's liver
2 tsp ground allspice
1 tsp ground cumin seeds
1 tsp celery seeds
1 tsp freshly ground black pepper
1-2 tsp sea salt
4 tbsp English cider brandy
300ml cider
150g veal suet, chilled
flour
2 tbsp potato flour or cornflour
2 eggs
100g soft breadcrumbs
100g shelled, unsalted pistachios
clarified butter

Directions

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Coarsely mince or chop the of duck into m dice, removing any sinews. Mince the veal and liver, and mix it with the minced duck, spices, seasonings, the cider brandy and all but two tablespoons of the cider. Cover the mixture and marinate overnight in the refrigerator.
Grate the suet and toss it lightly, a handful at a time, in a little flour in a paper bag. Put back in the refrigerator.
The following day, preheat the oven to //gas mark and grease two kg loaf tins, or terrines with similar capacity.

Source: Frances Bissell