Jun 09 2026
Restaurants›Clos Maggiore›Classic Terrine Of Duck Recipe

Classic Terrine Of Duck Recipe

Inspired by Clos Maggiore
Time2h
Serves6

pork & guinea fowl ‘en croûte’, house relish

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Ingredients

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Meat

Seasoning and Herbs

Other Ingredients

Method

Preparation

  1. 1

    Prepare the Meat Mixture

    In a large bowl, combine the duck breast, pork shoulder, and guinea fowl meat. Add salt, black pepper, thyme, and bay leaves. Mix well and refrigerate for at least 30 minutes to marinate.

  2. 2

    Shape the Terrine

    Preheat the oven to 180°C (350°F). Line a terrine mold with parchment paper. Fill the mold with the marinated meat mixture, pressing down firmly.

  3. 3

    Wrap in Puff Pastry

    Roll out the puff pastry to cover the terrine. Seal the edges and brush the top with beaten egg.

Cooking

  1. 4

    Bake the Terrine

    Place the terrine in a baking dish filled with water (bain-marie) and bake for about 1 hour, or until the internal temperature reaches 75°C (165°F).

  2. 5

    Cool and Serve

    Once baked, allow the terrine to cool completely in the mold. Unmold and slice to serve with house relish.

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