Recipe for Terrine of Duck with Pistachios 
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Yield:
10 servings
Ingredients:
Amount Ingredient
150 ml Cognac
4 x Cloves garlic, crushed
1 x Shallot, diced
4 x Bay leaves
1 sprg thyme
1 sprg tarragon
275 gm Lean duck meat, cut into dice
150 gm Lean pork, diced
150 gm Pork fat, diced
8 x Crushed juniper berries
1 tsp Allspice
150 gm Green pistachios
150 gm Goose or duck fat, melted
Instructions:
Instructions: 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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