Ingredients serve 4

700pork fillet

4*150duck breasts , skinned

500gr chicken livers , trimmed

150ml Medira or port

1 teasepoon orange zest

2 tablespoon chopped fresh thyme

100gr cramberries

25grb butter

4 shallots , peeled and finely chopped

3 garlic cloves , peeled and finely chopped

3 garlic cloves garlic, peeled and very finely chopped

1 teasepoon coriander seeds crushed

1/4 teasepoon ground all spice

1 large egg beaten

3 tablespoons creme fraiche

100shelled pistachio nuts

300gr sliced steaky bacon

10-12 bay leaves (0Rand

salt and freshly ground black pepper

Method

Chop the pork fillet, 2 duck breasts and half the chicken livers into fairly small pieces , place the pork and whiz until add the duck and livers and whiz until finely minced but not a paste, place in a bowl coverwith clingfilm and chill in the fridge

Cut the remaining duck breasts into long thin strips and the remaining chichen into bite sized and place them in a non – metallic dish reserve 2 tablespoons of the Medira or port, then pour over the rest of the duck livers , mix in the orange zest and half the thyme and leave to marinade in the fridge for at least 2 hours , mix the dried cranberries with the remaining , 2 tablespoons of Medira or Port , cover and leave to soak .

Heat the butter in a pan and cook the shallots and garlic gently for 5 minutes until golden ; add the coriander seeds cook for another minute to cool .

Take the minced mixture out of the fridge and mix in the shallots, remaining thyme, all spice, beaten egg and crème fraiche; drain the duck stripes and liver pieces , reserving the marinade and mix that into the mixed; too ; season with 1 tablespoon each of the salt and black pepper , mix well in the dried apricots and any soaking liquid and the pistachio nuts , preheat the oven to 170/c /gas 3 .

Line two 900gr /loaf tins, with most of the steaky bacon strips , letting them overhang the sides and tuck half of the tins , place a third of the minced mixture in the tins of half the duck and chicken liver pieces of both tins , this season ; add another third of the mixture, then the remaining third of the minced meat ; fold over the overhanging strips , then use the remaining bacon to cover the terries and tuck in the remaining bay leaves , press down gently on the mixture and enchase both tins in the kitchen foil .

Place in a large roasting tin and pour boiling water into the tin to come halfway up the tins , cook for 2 hours uncovering them for the last 25minutes , check the water level after 1hour, to see if they are ready , insert a skewer into the center of the terrines should be clear or golden not pink.

Leave to cool, then cover the tins with foil and weight down with tins of food; chill for at least 24 hours before eating.

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