Ingredients

• about 1.7 kilograms duck
• ¼ cup brandy
• 2 tablespoons orange liqueur (Cointreau)
• ¼ cup fresh orange juice
• grated rind ½ orange
• 2 shallots, peeled and finely chopped
• 2 tablespoons freshly chopped thyme
• ½-1 teaspoon black pepper
• 250 grams chicken livers, finely chopped
• 250 grams pork mince
• 1 egg, beaten
• 2-3 sprigs fresh thyme
• 1 orange, sliced
• 200-250 grams steaky bacon, rind removed
• ½ cup pistachio nuts, unsalted

Method

1. Cut the duck into four pieces, as you would a chicken. Remove the leg and thigh joints and then cut the breast away from the bone. Remove the skin. Cut the breast fillets into 1-2cm strips and marinate in the fridge overnight with the brandy, orange liqueur, orange juice, orange rind, shallots, thyme and black pepper.
2. Finely chop the duck meat from the leg and thigh joints. Pulse in the food processor with the chicken livers until coarsley ground.
3. Remove the duck-breast strips from the marinade and set aside. Mix the marinade with the duck and livers, pork mince and beaten egg.
4. Line a 1.5 litre loaf tin or oven-prood terrine mould with baking paper. Decorate the base with fresh thyme and orange slices. Use the back of a heavy cook's knife to gently stretch the bacon rashers. Use these to line the inside of the tin.
5. Press in about half of the meat mixture. Arrange the duck strips on top, then a layer of pistachio nuts before covering with the remaining meat mixture. Fold the ends of the bacon rashers over the top of the terrine.
6. Cover the terrine with foil and place in a water bath or roasting pan half-filled with boiling water.
7. Cook at 170ºC for about 1-1¼ hours or until thoroughly cooked. Pierce the centre with a skewer and if the juices are clear, the terrine is cooked. Remove from the water bath, cover with new foil and sit a weight on top until cool. Transfer to a refrigerator and chill overnight with the weight on top. Serve sliced with fresh, thickly cut bread.

Cooks Tips

- To know whether the terrine has been seasoned enough, pan-fry a small spoonful of raw meat mixture in a little butter, until cooked. Cool, taste and re-season if necessary.