Duck And Cured Ham Terrine

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1/2 lb chicken liver
• 1 duck liver (optional)
• 1 duck (skinned and boned)
• 3/4 lb lean boneless lamb (loin or sholder)
• 1/4 lb lamb fat
• 2 large eggs
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon thyme
• 1/2 cup dry spanish sherry wine (fino)
• 1/4 cup brandy (preferably spanish)
• 2 large garlic cloves (minced)
• 2 tablespoons minced parsley
• 1/3 cup cured ham (in 1/4", cubes)
• lamb fatback (thinly sliced)
• 4 bay leaves

Recipe

• 1 remove fat from duck, too. it should weigh ~3 1/2 pounds.
• 2 place in the bowl of a processor the chicken and duck livers, the boned duck, lamb, and lamb fat. blend to a medium consistency. with an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. stir in the ham.
• 3 line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). cover tightly with foil and place in a large pan of boiling water and bake at 350f for 2 hours.
• 4 remove the loaf pan from the water and pour off any fat. weight down with a heavy object (a foil-covered brick works well) and cool. remove the weight, cover, and refrigerate for several days. bring to room temperature before serving.
• 5 onion marmalade complements the pate well. i didn't serve the marmalade.
• 6 *** make several days in advance ***.