Serves 8
4 lb (1.8kg) oven-ready duckling
2 tablespoons water
2 tablespoons orange-flavoured liqueur or brandy
1 lb (450g) pork fillet
8 oz (225g) belly of pork
2 eggs
2 level teaspoons salt freshly milled pepper
2 tablespoons shelled pistachio nuts
(optional)
1-2 bay leaves
1 oz (25g) butter
Wipe duckling and remove the giblets, reserving the liver. Place duckling in a roasting tin, add the water and roast in an oven heated to 425°F (220°C) or Gas no. 7 for 30 minutes. When cool enough to handle, remove the meat from the bones, discarding the skin. (The flesh will still he quite pink.) Dice the breast pieces and put into a shallow bowl along with the orange-flavoured liqueur or brandy and set aside to marinate.
Trim the pork fillet and belly of pork and cut in pieces. Pass the remaining duck flesh, duck liver, pork fillet and belly of pork through a mincer into a mixing bowl. Or chop ingredients in a food processor. Add the eggs, salt and a good seasoning of pepper. If pistachio nuts are used (colour is pretty) blanch in boiling water for 1 minute, then rub off skins in a clean cloth. Add the nuts and the reserved diced duck breast along with liqueur or brandy. Mix together well.
Press the mixture into a greased 2 pint (1.1 litre) terrine. Top with the hay leaves. Cover with a lid or buttered kitchen foil and place in a roasting tin. Fill roasting tin to a depth of 1 inch (2.5cm) with water. Cook in an oven heated to 325°F (160°C) or Gas no. 3 for 2 hours. Leave to cool overnight pressed under a weight. Melt the butter in a saucepan and pour it over the surface, then chill. Serve in slices with salad.