Chef Daniel Craig’s Pork Shoulder and Foie Gras Terrine

Posted on


pork-foie gras2


300g pork shoulder butt (boneless) Large diced
150g foie gras diced
15g butter
50g shallots peeled and diced finely
24g garlic minced
30 ml brandy
20g flat leaf parsley chopped
25g kosher salt
3g fresh ground black pepper (to taste)
1g coriander spice
20g all purpose flour
2 large eggs
125 ml heavy cream


Equipment Needed
– Meat Grinder or kitchen aid meat grinder attachment
– Spatula
– Spoons
– Terrine mould or alternatively a loaf pan will work
– Meat thermometer
– Plastic cling film

1] Preheat oven to 300ºF
– Line your terrine mould or loaf pan with some plastic cling film
– Ensure the meat is well chilled before you start this one. Make sure your meat grinder blades are also very cold before you start. The freezer works best for this!
– Begin to grind the pork through the meat grinder, place in the fridge. Do not grind the foie gras.

2] Sweat the shallots and garlic in the butter over medium heat in a small pan. Add the brandy and burn off the alcohol.
– Combine the chopped parsley, flour, eggs, cream, salt and pepper in a large bowl. Add in the shallot mixture and set to cool in the fridge.

3] Combine the ground meat, diced foie gras and the rest of the mixtures all together in the large bowl. This is the Terrine Mixture!
– Test the seasoning by taking a little bit of the mix and wrapping it tightly in cling film. Then poach or steam the mixture for a few minutes until cooked. Have a taste and make any adjustments you want at this point.
– When you are sure the mixture is super tasty, place it into the lined terrine mould and put that into a larger vessel like a roasting pan or large casserole dish. Cover with tinfoil and pour hot water up to the “shoulder’s” of the terrine mould and place in the oven for about 1 hour.
– Check the temperature with a meat thermometer. You want to achieve a internal temperature of 160ºF.
– Remove from heat and let cool at room temp for 1 hour, then into fridge over night. This will last for up to 5 days in the fridge.

When ready to serve, remove from the terrine mould and slice into 1/2 inch slices and serve with some nice crusty bread, some cornichons, and some of your favourite cheese. Or enjoy it on it’s own!


Dan Craig Chef Dan Craig
© Recipe Copyright