Duck terrine with apricot & squash chutney

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 332 Kcal, 15g Protein, 40g Carbohydrates, 12g Fat


  • 70 g dried apricots, cut into approx. 1 cm cubes
  • 1 shallot, finely chopped
  • 130 g squash (e.g. butternut), cut into approx. 1 cm cubes
  • 1 garlic clove, pressed
  • 4 tbsp white wine vinegar
  • 3 tbsp sugar
  • a little salt
  • 0.5 glass duck terrine (Fine Food Terrine de canard au Sauternes)
  • a little pepper

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  • Bring all the ingredients up to and including pepper to the boil in a pan, stirring, then reduce over a low heat for approx. 8 mins., pour into a bowl and leave to cool completely.
  • Serve with:

    Baguette or toast.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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