Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish dinner party. The leftovers can be enjoyed as part of a buffet or for lunch the next day, too. Henry says: “It’s only later, when the dish has cooled, been left for at least a day, then brought back to room temperature, that the cook’s endeavours are appreciated. Well seasoned with a few cornichons on the side and a piece of good baguette or toast, it’s pure savoury joy.”