Duck and Chicken Terrine with Sour Cherries and Pistachios

duckchickensourcherryterrine This terrine can be made up to three days ahead, just make sure you keep it well wrapped in the fridge.

24 slices streaky bacon
2 duck breasts, skinless
2 chicken breasts, skinless, boneless
pork mince (750 g)
double cream (150 mL)
3 Tbsp. brandy
½ tsp. black peppercorns, crushed
1 bunch fresh flat-leaf parsley, leaves picked
pistachio kernels (75 g)
dried sour cherries (75 g)

To Serve:
buttered toasted sourdough
cornichons
pickled onions
Dijon mustard
caramelized onion chutney

Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900 g loaf tin, overlapping slightly and ensuring there is a little overhang.

Butterfly the duck and chicken breasts then halve so you have 2 flat, thin pieces of each. Mix the pork mince, double cream, brandy and black pepper in a bowl and season with salt. Check the seasoning by frying a little of the mix and tasting it - add more if you think it needs it.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Start by adding a layer of pork mince to the bacon-lined terrine, and then chicken breast pieces, a layer of parsley leaves, and a handful of pistachios and sour cherries. Then the duck breast pieces, more pistachios and cherries. Finish with the pork mince.

Lay a few more slices of bacon along the central part of the terrine, and fold in all of the overhang. The terrine should be completely enclosed by the bacon. Wrap the top in a double layer of tin foil and bake in the oven for 1 hour.

Remove from the oven, allow to cool slightly and pour off any fat from the tin. Cut a piece of cardboard so it fits snugly inside the tin and wrap it in foil. Use the cardboard as a lid, and top with several tins to weigh the terrine down as it cools - this will give the terrine a tight, firm texture. Once cool, chill overnight, still weighted down. Slice and serve with toast, cornichons, pickled onions, mustard and onion chutney.