Duck Liver Terrine with Apple-Mango Chutney

  • Active Time 35m
  • Total Time 25h 20m
  • Rating ****

Serves 8-10

The term terrine refers to the ceramic loaf-shaped pan in which this preparation is baked, as well as the preparation itself. Meat molds are quite rich, so small portions are recommended. In this recipe, the tangy sweet-sour nature of the chutney offsets some of the richness. Serve with toasted baguette slices.


  • For Chutney:
  • 3 tablespoons unsalted butter
  • 3 tablespoons diced white onion
  • 1/4 cup firmly packed brown sugar
  • 2 green apples, peeled, cored and cut into small wedges
  • 1 mango, peeled, pitted and diced
  • 1/4 cup cider vinegar
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 cinnamon stick, about 2 inches long
  • 2 whole cloves
  • 1/2 cup apple cider
  • For Terrine:
  • 3/4 pound duck livers, trimmed of any connective tissue
  • 1 1/2 cups milk
  • 1/4 cup port wine
  • 1 pound lean pork, diced
  • 1 pound pork fat back, diced
  • 2 teaspoons salt
  • 1/4 teaspoon each ground allspice, nutmeg, ginger and cloves
  • 1/2 teaspoon each freshly ground pepper and dried thyme
  • 1/2 cup heavy cream
  • 2 fresh thyme sprigs
  • 2 bay leaves


FOR CHUTNEY: In a small nonreactive saucepan over medium heat, melt the butter. Add the onion and sauté until tender, about 3 minutes. Stir in the brown sugar and sauté for 2 minutes. Add the apples, mango, vinegar, mustard seeds, pepper flakes, bay leaf, cinnamon stick and cloves. Stir well, cover and cook over medium heat until the apples have softened, about 5-10 minutes.

Uncover, add the cider and cook over low heat until the juices are reduced to a somewhat syrupy consistency, about 10-15 minutes. Remove from the heat and let cool completely before serving.

FOR TERRINE: Combine the duck livers, milk and wine in a 1-quart bowl. Cover and refrigerate overnight.

The next day, drain the livers and place in a food processor fitted with the metal blade. Process until completely smooth, about 1 minute. Transfer to a bowl.

In the food processor, combine the pork, pork fat back, salt, mixed spices, pepper and dried thyme. Add the cream and process for 45 seconds. Add the liver mixture. Pulse on and off until the mixture is well combined.

Press the mixture evenly into a terrine or similar container 10 inches long by 3 1/2 inches wide by 3 1/2 inches deep. Decorate the top with the thyme sprigs and bay leaves. Cover and refrigerate for 1 hour.

Preheat an oven to 350 degrees F. Place the terrine in a deep baking pan and pour hot water into the pan to reach 2/3 of the way up the sides of the terrine. Bake, covered, until an instant-read thermometer inserted into the center registers 140 degrees F, about 45 minutes-1 hour. Remove from the oven. Remove the terrine from the baking pan. Let cool, then refrigerate overnight.

Cut the terrine into slices and arrange on individual plates. Accompany with a spoonful of the chutney.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 778

nutrition information per serving

635 calories; 52g total fat; 247mg cholesterol; 569mg sodium; 21g carbohydrates; 1g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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