Terrine Recipe

Prepare livers and meats

Trim any sinew, green bile spots and connective tissue from the duck liver and foie gras. Pat dry with paper towels. Cut pork shoulder into fine 1/4" cubes (if not pre-cut) and keep cold.

Cook aromatics and deglaze

In a small skillet over medium heat, add 1 tsp neutral oil and sweat the minced shallot and garlic until translucent (about 2 minutes). Add the white wine, bring to a simmer for 1 minute to reduce slightly, then remove from heat and let cool.

Chop and combine

Using a coarse blade of a food processor or a sharp knife, roughly chop the duck liver and foie gras into 1/4" pieces — avoid pureeing; you want a coarse forcemeat texture. Transfer to a large bowl. Add the cubed pork shoulder, cooled shallot-wine mixture, toasted pistachios, chopped apricots, cream, egg, salt, black pepper, allspice and sugar. Mix thoroughly with your hands or a sturdy spoon until the mixture is cohesive and evenly seasoned. Taste a small piece by pan-searing (see note) and adjust seasoning if necessary.

Line and fill terrine mold

Preheat oven to 150°C (300°F). Butter a 1 L (approx.) terrine mold or loaf pan and line with plastic wrap leaving overhang, or with bacon/duck fat if desired. Pack the forcemeat into the mold in layers, pressing down firmly to remove air pockets. If using, sprinkle a few extra pistachios and apricot pieces between layers for texture. Level the top and smooth.

Top with fat and bake in bain-marie

Melt the pork fat (or clarified butter) and pour a thin layer over the top to seal. Cover the terrine tightly with foil. Place the terrine mold into a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the mold (bain-marie). Bake for 60–75 minutes, or until the internal temperature reaches 65°C (150°F) measured in the center. The terrine should be set but still slightly yielding.

Press and chill

Remove the terrine from the water bath and carefully transfer to a wire rack. While still warm, place a piece of parchment over the top, then a weight (a can or small brick wrapped in foil) to press the terrine evenly. Allow to cool to room temperature (~1 hour), then refrigerate for at least 12 hours (preferably 24–48 hours) to fully set and develop flavor. After chilling, if necessary, pour any additional melted fat over the top to seal and smooth.

Portion

Unmold the terrine by lifting with the plastic overhang or inverting the loaf pan. Slice with a sharp serrated or chef's knife warmed under hot water and dried between slices for clean cuts. Slice to about 1 cm thickness for serving.

In a small saucepan combine white wine vinegar, water, sugar, salt, mustard seeds and peppercorns. Bring to a simmer over medium heat until sugar and salt dissolve. Remove from heat and let cool 5 minutes. Pack the cucumber and shallot slices into a jar or bowl and pour the warm brine over them. Let cool to room temperature, then refrigerate for at least 1 hour (best overnight) before serving.

Toast sourdough slices until golden. Spread slightly with softened butter if desired. Arrange terrine slices on a board or plates with house pickles, cornichons, and a small handful of microgreens. Garnish with a few whole pistachios and chopped apricot pieces if you reserved any. Serve chilled or at cool room temperature.