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Pork & Duck Terrine with Homemade Fig and Walnut Bread

Impress your family and guests this Christmas, with this delicious appetiser, our Pork & Duck Terrine with Homemade Fig and Walnut Bread.


Ingredients

  • 1 jar of L’Atelier Gourmet Food Pork & Duck Terrine

For the Fig and Walnut Bread

  • 450g self-raising flour

  • 100g chilled butter, chopped

  • 250g dried figs, coarsely chopped

  • 115g walnut kernels, coarsely chopped

  • 250ml milk

  • 1 egg, lightly whisked


Instructions

Step 1

  • Preheat oven to 200°C. Dust a baking tray with plain flour.

  • Place the self-raising flour and butter in a bowl.

  • Use your fingertips to rub the butter into flour until the mixture resembles fine breadcrumbs.

  • Stir in the fig and walnut.


Step 2

  • Add milk and egg to flour mixture. Stir until well combined.

  • Turn onto a lightly floured surface. Use your hands to bring dough together.

  • Knead for 2-3 minutes or until smooth.

  • Shape into a 30cm log and place on prepared tray. Use a sharp knife dipped in flour to score top of the dough.


Step 3

  • Bake for 30-35 minutes at 180 degrees until golden and the loaf sounds hollow when tapped on the base.

  • Transfer to a wire rack to cool.


Step 4

  • Open the jar of the Pork and Duck Terrine cut a large piece and place it on a piece of the figs and walnut bread.

  • Add some fresh figs and French cornichons. Bon Appetit!


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