|Veal steak||8 Ounce (250 Gram)|
|Pork fat||3 Ounce (90 Gram)|
|Chicken livers||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm)|
|Butter||1 Ounce (30 Gram)|
|Pork fat||4 Ounce (125 Gram)|
Remove legs and breasts from duck.
Discard skin, fat and bones; chop all meat roughly.
Remove sinew and fat from veal; chop roughly.
Fit metal blade in food processor and process duck meat until finely minced (or put into blender and blend a small portion at a time).
Repeat process with veal, pork fat and cleaned livers.
Combine all mixtures thoroughly.
Chop onion finely and crush garlic.
Melt butter in saucepan, cook onion and garlic until onion is tender.
Add to meat mixture with combined egg, port, salt, pepper, thyme; mix well.
Put bayleaves into base of 3-cup capacity ovenproof dish, line base and sides with thin slices of extra pork fat; reserve a few slices for top.
Add terrine mixture and press down firmly with back of spoon.
Place reserved thinly sliced pork fat over top.
Cover with aluminium foil and tie with string.
Place in baking dish with warm water to come halfway up sides of dish.
Bake in moderate oven 1 1/4 hours.
Cool slightly; place in refrigerator with a weight on top.
Nicest made two days before cutting.