Clan Verot's Potimarron Terrine

When it comes to hearty cuisine and icons of French culinary tradition, the Verot family, consisting of Gilles, Catherine, and Nicolas, stands tall. It's no surprise, as their charcuterie is the most enticing in the capital. The release of their book, "Terrines, Puff Pastries & Vegetable-Crusted Pâtés," offers a chance to acquire their divine recipe for red kuri squash terrine with pork, duck, and Espelette pepper. Have a taste and let us know what you think !

book Terrines, feuilletés & pâtés croûtes avec des légumes



Ingredients to get

For 6 people :

  • 500g of whole pork belly or 400g of minced pork belly
  • 400g of duck fillet
  • 300g of pumpkin (peeled and deseeded)
  • 2 tablespoons of Espelette pepper
  • 1 egg
  • 4 cl (40g) of heavy cream
  • Olive oil
  • Salt, pepper

Making the terrine


Peel the pumpkin and remove the seeds. Cut the pumpkin into 1.5 cm cubes. In a pan, heat a drizzle of olive oil. Sauté the pumpkin cubes over medium heat for 15 minutes. Add the Espelette pepper and stir intermittently. Stop cooking when the cubes are still slightly firm.

Place the pork belly on the work surface. Using a knife, remove the skin (rind) and any bones and small cartilage, making sure to keep the fat (workshop p. 10). Dice into 7 mm cubes (workshop p. 10).

After removing the skin, cut the duck into 1.5 cm cubes (workshop p. 11).

Mixing & molding

Place the minced pork belly in a bowl (or in the bowl of a food processor), add 3 level teaspoons of salt, 3 pinches of ground pepper, and then mix by hand (workshop p. 10), or at low speed with the food processor. Pour the egg and cream into the bowl, mix again until you get a homogeneous texture.

Add the duck and mix. Add the pumpkin, then mix vigorously by hand (or at low speed with the food processor) for an additional 5 minutes.

Transfer the stuffing into a mold, press it down well to avoid air bubbles.

Cooking & tasting

Place the mold in the cold oven. Set the temperature to 160°C (th. 5/6) and cook in a convection oven for 1 hour and 30 minutes. Remove from the oven.

Using a paper towel, remove any imperfections on the edges of the terrine while it is still hot. Let it rest for 1 hour at room temperature, then refrigerate it overnight. Take it out 30 minutes before serving.

Note : Keep refrigerated and consume within 4 days.


Also discover chef Gerald Passedat’s stuffed sardines and an irresistible creamy chocolate flan.

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