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Duck & pork terrine with cranberries & pistachios


Duck & pork terrine with cranberries & pistachios Recipe

Ingredients:
  • 2 duck breasts , about 300g/10oz each, skin removed and reserved
  • 200g thinly sliced streaky bacon rashers
  • 1kg pork shoulder, cubed
  • 2 slices bread , crusts removed
  • 100ml milk
  • 3 shallots , roughly chopped
  • 1 large garlic clove , roughly chopped
  • 200g ducks or chicken livers, roughly chopped
  • 6 black peppercorns
  • 12 coriander seeds
  • 2 cloves
  • good pinch ground cinnamon
  • 2 tbsp Cognac or brandy
  • 2 eggs , beaten
  • 25g shelled pistachios
  • 50g dried cranberries
Directions:
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