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| 150 Milliliter | Cognac |
| 4 | Cloves garlic crushed |
| 1 | shallot diced |
| 4 | bay leaves |
| 1 | Sprig thyme |
| 1 | Sprig tarragon |
| 275 Gramm | Lean duck meat; cut into dice |
| 150 Gramm | Lean pork; diced |
| 150 Gramm | Pork fat; diced |
| 8 | Crushed juniper berries |
| 1 Teelöffel | allspice |
| 150 Gramm | Green pistachios |
| 150 Gramm | Goose or duck fat; melted |
| 12 x ca. 30 g | Rindless smoked bacon |
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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 150 °C/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.
Carlton Food Network http://www. Cfn. Co. Uk/
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