Here's part of our Christmas lunch - a recipe that I made up after reading a few terrine recipes. It's the third terrine that I've ever made. I thought I'd better write up the recipe here.
Mix together the following:
600g minced duck breast
400g pork mince (I minced some pork shoulder and then added some pork mince to make up the weight. The main thing is that you have 1 kg of meat.)
1 1/2 tbsp green peppercorns
1/3 cup pistachios
1/3 cup semi-dried cranberries
1 tsp paprika
2 tsp fresh thyme leaves
1 tbsp chopped chives
1/4 cup brandy
1/4 cup muscat or port
Line a terrine container with bacon (I used local Kanmantoo smoked bacon). Fill with the mince mixture. Top with more bacon, 5 crushed juniper berries and a bay leaf.
Cover with foil. Place a weight on top of the foil (eg. a flat baking tray with weight on top)
Place the terrine container in a baking dish filled with water.
Bake at 180 C for 1.5 hours. Remove from oven and allow to cool. Then drain off excess liquid.
Just excellent, especially with home-made gooseberry chutney and a glass of sparkling shiraz.