400g minced Pork 400g Turkey meat, finely chopped 2 happy eggs 3 Posh Bird Duck eggs 2 medium red onions, finely chopped 50g dried Cranberries 1 pack streaky Bacon 75g Breadcrumbs 100g Pistachios 3 cloves of Garlic, finely chopped 3 tsp English Mustard 1 tblsp Worcestershire sauce 50ml Armagnac Salt & cracked Black Pepper
Equipment Non-stick Loaf Tin Large mixing bowl Roasting tray
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Pour Armagnac into a small saucepan, gently warm (don’t boil) and switch off the heat, then add the Cranberries so they can soak for 30 minutes.
Soft boil the Duck eggs, by placing them in boiling water for 4 ½ minutes, then remove them, gently crack their shells all over and place in cold water for 5 minutes to stop them cooking. The shells can now be easily removed.
In a large mixing bowl, mix the pork and turkey with a wooden spoon, add the onions, garlic, Worcestershire sauce, English mustard, 1 dessert spoon of black pepper and a generous pinch of salt; mix until well combined. Crack the happy eggs into the mixture, stir, gently adding the breadcrumbs, pistachios, Armagnac and cranberries; fold until combined.
Line your Loaf Tin with slightly overlapping strips of bacon; ensuring the ends overhang the edges of the tin so they can be folded over the top of the terrine. Place approx 2” of the mixture into the Loaf Tin. Press 3 holes large enough for the Duck Eggs to rest in, put the Duck Eggs gently in-place and cover with another 1” of mixture. Wrap the overhanging bacon over the top of the terrine forming a neat parcel.
Cover with foil and crimp around the edges forming a seal. Place the Loaf Tin in a roasting tray and pour water into the tray until 1½” deep. Place in a preheated oven at 160°C for 90 minutes.
Bring it out, switch the oven off, remove the foil and place it back in the oven for 30 minutes. When it has cooled, chill in the fridge.
To serve, cut into slices and serve with cheese & pickles.