Duck and pistachio terrine

At the restaurant we often serve a terrine as a starter, such as this one made with duck and pistachio.

This dish would also be ideal for a dinner party because it can be made a few days in advance.  


For eight people

Eight barbary duck legs

Four sprigs thyme

Two cloves garlic, unpeeled

1kg duck or goose fat

salt and pepper, to taste

75g peeled pistachio nuts

Salad leaves of your choice

1 Line a 500g rectangular bread loaf tin with two layers of cling film.  

2 Place the duck legs in a large pan with the thyme and garlic and cover with the goose fat. Cook over a very low heat for about an hour and a half until the meat is meltingly tender. 

3 Remove the duck legs from the fat and allow to cool. Strain the goose fat and reserve, as it can be used again.  

4 Remove the skin from the cooked duck legs and discard. Carefully pull off the meat from the legs and place in a large bowl. Season generously with salt and pepper and mix in a little of the reserved goose fat. Toss the nuts into the mixture and mix gently.  

5 Spoon the mixture into the prepared terrine mould and press down firmly. Cover with cling film and refrigerate for 24 hours. 

6 Serve in thick slices with some salad leaves, a vinaigrette of your choice and some toasted pain de campagne.  

Dr Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord, Farr Bay Inn, Sutherland

And for the wine...  

Elegusto recommends:  

For an interesting choice, try a sweet, fruity wine with the terrine.  

Riesling Spatlese, Schloss Vollrads 2001 (£16.95)  

A good example of a sweet Riesling,but with a dry edge. Its peachy aromas and flavours complement the terrine perfectly.  

Cuvée Tradition, Domaine la Madone 2005 (£9.50)  

This light, fruity red shows a penetrating floral nose that is charming with a surprising depth of fruit on the palate. 

For 10 per cent off these and all wines from Elegusto, go to and use the promotional code ‘Healthcare’. 

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