Makes 15 portions
- This terrine is simple to make and can be served on toast or as an accompaniment to cold plates. The French way to eat it is with grilled bread and cornichons, with a green salad and balsamic vinegar (but any mix of acidity and sweetness will work). At the restaurant, we use duck legs for confit and magrets, so you should use the meat from the throat, wings, belly etc for this dish.
- Mince the duck and pork meat finely in a food processor. Add the onion, bay leaves and parsley and mix well to combine.
- Add salt and a generous amount of pepper. Slowly add the Armagnac while mixing constantly – all the ingredients should have the same consistency.
- Empty the mixture into hermetic jars (we use small 200g jars for better preservation). Cook in a pressure cooker. Wait until it has reached maximum heat and then cook on low heat for 1 hour.
- You can keep the jars outside the fridge for 2–3 months, as long as you don’t open them. Once open, eat within 24 hours and keep in the fridge.
- 500g pork sausage meat
- 800g duck meat
- 1 onion, chopped
- 2 bay leaves, chopped
- bunch of parsley, chopped
- 100 ml (1⁄2 cup) Armagnac
- salt and freshly ground black pepper, to season
Recipes and photographs are from London: The Cookbook, by Cara Frost-Sharratt, with photographs by David Munn. Published by Frances Lincoln, RRP £20.