Pate de Canard
|Streaky bacon rashers||8 Ounce (250 Gram)|
|Pork belly||8 Ounce, minced (250 Gram)|
|Duck||4 Pound, boned and chopped (7 Whole, 4 Pound / 1.75 Kilogram Each)|
|Pork fillet||8 Ounce, chopped (250 Gram)|
|Chicken livers||8 Ounce, chopped (250 Gram)|
|Egg||1 , beaten|
|Garlic||1 Clove (5 gm), crushed|
|Dried mixed herbs||1 Teaspoon|
|Mixed spice||1 Pinch|
|Ground allspice||1 Pinch|
|Orange||1 , rind grated|
Remove the rind from the bacon and arrange in a rectangular ovenproof dish, stretching the rashers to fit if necessary.
Mix the remaining ingredients together in a large bowl, adding salt and pepper to taste.
Spoon into the dish and spread evenly.
Cover with a lid, or buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 2 hours.
Put a weight on the top and leave to cool.
Chill for 48 hours before serving, sliced, with crusty bread or hot buttered toast.