Duck and Cured Ham Terrine Recipe

Name: Duck and Cured Ham Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb chicken liver; 1 duck liver (optional); 1 duck (skinned and boned); 34 lb lean boneless pork (loin or sholder); 14 lb pork fat; 2 large eggs; ½ teaspoon fresh ground black pepper; ¾ teaspoon thyme; ½ cup dry spanish sherry wine (fino); ¼ cup brandy (preferably Spanish); 2 large garlic cloves (minced); 2 tablespoons minced parsley; ⅓ cup cured ham (in 1/4&quot, cubes); pork fatback (thinly sliced); 4 bay leaves

Servings: persons

12 lb chicken liver
1 duck liver (optional)
1 duck (skinned and boned)
34 lb lean boneless pork (loin or sholder)
14 lb pork fat
2 large eggs
½ teaspoon fresh ground black pepper
¾ teaspoon thyme
½ cup dry spanish sherry wine (fino)
¼ cup brandy (preferably Spanish)
2 large garlic cloves (minced)
2 tablespoons minced parsley
⅓ cup cured ham (in 1/4&quot, cubes)
pork fatback (thinly sliced)
4 bay leaves

1
Remove fat from duck, too.
2
It should weigh ~3 1/2 pounds.
3
Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat.
4
Blend to a medium consistency.
5
With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley.
6
Stir in the ham.
7
Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side.
8
Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips).
9
Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
10
Remove the loaf pan from the water and pour off any fat.
11
Weight down with a heavy object (a foil-covered brick works well) and cool.
12
Remove the weight, cover, and refrigerate for several days.
13
Bring to room temperature before serving.
14
Onion marmalade complements the pate well.
15
I didn't serve the marmalade.
16
*** Make several days in advance ***.

15600

kcal

Calories

824

Fat

Carbs

1905

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 lb chicken liver, 1 duck liver (optional), 1 duck (skinned and boned), 34 lb lean boneless pork (loin or sholder), and more.

Yes, Duck and Cured Ham Terrine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck and Cured Ham Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions