Instructions: Prepare the pastry shell as follows: Sift the flour, then hollow out the mound that was formed while sifting. In the hollow, add 1 1/8 pounds of butter, water and a dash of salt. Mix the ingredients together with the tips of your fingers. Wrap it in a moistened towel and set aside in a cool place for 24 hours.

The day you prepare the duck paste, flame the duck, eviscerate it and bone it making sure not to damage its skin. Dice the duck"s liver, the liver paste, the flank bacon, the truffle and the rabbit fillets.

Cut off the sandy parts of the mushrooms stems. Thoroughly wash under cold water, without soaking, and immediately chop the mushrooms. Heat 1 ounce of butter and cook the mushrooms until they"ve lost all their juice.

Melt 2 ounces of butter in a heavy saucepan and fry the liver paste, the duck liver, the bacon, the truffle and the rabbit. Season with salt and pepper, and when completely browned pour the eau-de-vie over the mixture and immediately flame it. Once flamed, add the mushrooms, 2 eggs and the meat juice. Cool.

When the mixture is cold, seive it and then dampen the stuffing with the madeira and cognac. Garnish the duck with some of the stuffing. Put the remainder to one side.

Roll the pastry to a thickness of 1/8-inch with a rolling pin. Then put it into a terrine mold, garnish the sides with the bacon bards; spread a layer of stuffing over the bottom, then add the duck and cover it with the rest of the stuffing; add the pastry top, Which should have a hole in its center; this can be kept open using a large piece of macaroni.

Put it in a lightly heated oven for an hour and a half, then leave to stand for 24 hours.

Prepare the instant jelly, then pour it through the hole. Leave the jelly to set before serving.

This recipe yields 8 servings.

Comments: You can prepare the duck a day before making the pastry.

Boning a duck without spoiling the skin is a delicate task. Maybe your butcher will do this for you if you ask him.

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