Poultry: Duck Terrine with Apricot & Squash Chutney

Duck Terrine with Apricot & Squash Chutney


  • a little pepper
  • 1 shallot, finely chopped
  • 1 clove of garlic, pressed
  • 3 tbsp. sugar
  • a little salt
  • 4 tbsp. white wine vinegar
  • 130 g pumpkin (e.g. butternut), cut into 1-cm cubes
  • 70 g getrocknete Aprikosen, cut into 1-cm cubes
  • 0.5 Glas Ententerrine (Fine Food Terrine de Canard au Sauternes)
Order the ingredients from COOP@home


Bring all the ingredients including a little 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.


  • Poultry
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 2 people
  • Nutrition 332 Kcal