A classic, very rich French pork terrine made of minced pork, duck liver and streaky bacon.
Preheat the oven to 180C/350F/Gas 4.
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.
Line a buttered terrine dish with the bacon - hanging over the edge. Spoon one third of the pork mix into the terrine dish.
Lay half of the calves liver over the pork to cover, then season.
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.
Place in a bain-marie, in the oven for 1¼hours. Remove from bain-marie and allow to cool.
Ideally add weights to the tin and place in the fridge until cold.
Slice and serve with crusty bread and a little salad.
Nutritional analysis per serving (4 servings)
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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