Recipe by Mat Follas for Posh Birds
Turkey, Ham & Duck Egg Terrine
SERVES 8
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
. . . . . .
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.