An impressive starter from Gordon Ramsay, that’s surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Prep:50 mins
Makes 1 litre
200g skinless duck breast200g skinless chicken breast150g pork tenderloin fillet2plump garlic cloves, peeled3-4 sprigs fresh thyme3 tbsp Armagnac brandy2 tbsp olive oil2 tbsp goose fat or butter, plus extra for greasing terrineabout thinly sliced rindless streaky bacon (dry cure is best) or pancetta1kg best quality sausagemeat (at least 85% meat)150ml double cream4 tbsp chopped parsley2 tbsp chopped tarragon1 tbsp chopped thyme or rosemary
STEP 1Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.STEP 2Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.STEP 3Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.STEP 4Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.STEP 5Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.STEP 6Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.STEP 7To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
