Duck & Pork Terrine

Duck and Pork Terrine......25 servings:

Ingredients:
2 duck breasts, skin removed
100 gm un cooked bacon, cubed
750 gm pork shoulder, cubed
2 sliced bread, crust removed, cubed
100 ml milk
1/4 cup cooking onions/shallots, chopped
150 gm chicken/duck liver, chopped
3-4 tea spoon garlic, chopped
1 tea spoon black peppers, chopped
1/2 tea spoon coriander, ground
1/2 tea spoon cloves, ground
1 tea spoon cinnamon, ground
1/4 cup brandy or cognac
3-4 asparagus, partially cooked
1/2 cup orange peel, thinly sliced
1/2 tea spoon dried fennel seeds, roasted, ground
1 egg, beaten
2 tea spoons ginger juice
1/4 cup pistachios
1/4 cup dried cranberries

Method:
Turn your oven on at 325 degrees F. Now on a greased baking tray cook those duck, pork and bacon halfway for about 20 minutes, separately. Chill them well. In a food processor or blender coarsely chop/pulse those meat. In a big bowl tear up the breads and soak with the milk for about 3-4 minutes. Add rest of the ingredients there and mix them well using hands. Transfer the mixture into a terrine pan/loaf pan. Now put hot water in a 4 inches hotel tray. Then put the Terrine/loaf pan into that hot water tray. Make sure water doesn't go inside the terrine/loaf pan. Carefully put the whole arrangement into the oven to cook for about 25 minutes at 325 degrees F. Let it chill outside. Then refrigerate them and slice them and serve with your choice of condiments. Suggestions: Cranberry chutney, grainy mustard, caramelised onions, Cornishos and etc.

NB: Before it goes inside the oven to get cooked, my suggestion would be to wrap the uncooked terrine block with saran wrap, to hold the moisture, but it's totally up to the cook!

Cheers