A classic, very rich French pork terrine made of minced pork, duck liver and streaky bacon.


  • 15g/½oz butter

  • 2 garlic cloves, crushed

  • 450g/16oz leeks, sliced thinly

  • 1kg/2¼lb minced pork

  • 1 tbsp thyme, finely chopped

  • ½ tsp cumin

  • ½ tsp nutmeg

  • ½ tsp salt

  • 400g/14oz thinly sliced calves liver/duck liver

  • 1 tsp freshly ground black pepper

  • 150g/5oz streaky bacon


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Heat the butter in a pan, add the garlic and leeks and cook until softened. Then allow to cool. Place the pork in a bowl, add the seasonings and mix well. Then add the leeks to the pork.

  • 3.

    Line a buttered terrine dish with the bacon - hanging over the edge. Spoon one third of the pork mix into the terrine dish.

  • 4.

    Lay half of the calves liver over the pork to cover, then season.

  • 5.

    Add the second third of pork, and then repeat with the calves liver. Add the final pork mix. Fold the bacon over the filling to cover.

  • 6.

    Place in a bain-marie, in the oven for 1¼hours. Remove from bain-marie and allow to cool.

  • 7.

    Ideally add weights to the tin and place in the fridge until cold.

  • 8.

    Slice and serve with crusty bread and a little salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 893kj
  • Fat Total 54g
  • Saturated Fat 19g
  • Protein 75g
  • Carbohydrate 21g
  • Sugar 4g
  • Sodium 1119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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