Ingredients Number 15 Duck 250 Grams ( 8 oz) Veal Fillets 90 Grams ( 3oz) Pork Fat 125 Grams (4 oz) Chicken Livers 1 Small Onion 1 Clove Garlic 30 Grams (1 oz) Butter 1 Egg 2 Teaspoons Salt,1 Teaspoon Pepper 1 Tablespoon Port Pinch Of Dried Thyme 3 Bayleaves 125 Grams ( 4 oz) Extra Pork Fat. Method Remove the legs and the breasts from the duck,remove skin ,fat and bones then chop the meat roughly,remove any sinew from the veal fillets ,chop roughly,fit a food processor with a metal blade then process the duck meat till finely minced (this step can be done a little at a time in a blender if you don’t have an actual food processor)repeat this process with the veal and the pork fat and the cleaned livers,combine all the meats together in a bowl and mix thoroughly.Set aside (keep cool) Chop the onion and finely crush the garlic ,melt the butter in a saucepan and cook the onion and garlic till the onion is soft.add to the meat mixture along with lightly beaten egg,port,salt and pepper and thyme,mix well. Put the bayleaves in the base of a 3 cup capacity overproof dish,line the base and sides of the dish with the extra pork fat reserving a few slices of the fat for the top add the terrine mix and press down very firmly with back of a spoon,place the reserved pork fat on the top ,cover with foil and tie with string ,place in a baking dish and add sufficient warm water to come halfway up the sides of the dish ,heat in a moderate oven 1 and 1/4 hours,cool then place in the refrigerator with a weight (a can of soup works well) on top. This is best made about 2 days before serving,serve with hot toast.
