Title: Terrine of Duck with Pistachios
Categories: Coxon's kit, Coxon3
Yield: 10 servings

150 ml Cognac
4 Cloves garlic; crushed
1 Shallot; diced
4 Bay leaves
1 Sprig thyme
1 Sprig tarragon
275 g Lean duck meat; cut into
-dice
150 g Lean pork; diced
150 g Pork fat; diced
8 Crushed juniper berries
1 ts Allspice
150 g Green pistachios
150 g Goose or duck fat; melted
12 oz Rindless smoked bacon

Mix all the ingredients together except the pistachios and melted goose
fat. Leave to marinate overnight.

Place all the marinated ingredients into a food processor and blend.

Heat the goose fat and gently pour into the blender. Line a terrine with
cling film, then line with the bacon. Pour the mixture into a bowl and mix
in the green pistachios. Pour into the lined terrine and cook gently in a
"bain marie" at 150C/300F/gas 2 for 11/2 hours.

Remove and leave to cool, chill overnight.

Serve with slices of toasted brioche and a little salad and orange
segments.

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