Classic Terrine Of Duck, Pork & Guinea Fowl 'en Croûte' Recipe
house relish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Terrine Filling
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the duck, pork, guinea fowl, pork fat, shallots, garlic, thyme, bay leaf, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 2
Add Liquids
Stir in the Cognac and beaten eggs until well combined. The mixture should be moist but firm.
- 3
Prepare the Pastry
Roll out puff pastry on a floured surface to fit your terrine mold. Make sure it hangs over the edges for easy folding later.
- 4
Fill the Terrine
Line the terrine mold with the pastry, leaving enough overhang. Fill with the meat mixture, pressing down firmly to eliminate air pockets. Fold the pastry over the top.
- 5
Seal and Bake
Cover the terrine with a lid or additional pastry. Bake in a preheated oven at 180°C (350°F) for about 1.5 hours or until the internal temperature reaches 75°C (165°F).
- 6
Cool and Serve
Remove from oven and let it cool completely before refrigerating overnight. Serve cold with house relish.
