|Duck||1 Pound, cooked|
|Duck and lamb liver||1⁄2 Pound, chopped|
|Lean pork/Lean raw veal||1⁄4 Pound, chopped (Raw)|
|Bacon fat||6 Ounce, chopped|
|Garlic||1⁄2 Clove (2.5 gm)|
|Chopped parsley||1⁄2 Tablespoon|
|Chopped thyme||1⁄2 Tablespoon|
|Grated orange rind||2 Teaspoon|
|Brandy||4 Fluid Ounce|
|Streaky bacon rashers||12|
|Canned consomme||5 Ounce (1/2 Tin)|
1. Mince livers, pork or veal, fat bacon, finely chopped onions and crushed garlic together.
2. In a bowl mix with breadcrumbs, egg beaten with milk, chopped herbs, orange rind and brandy (or sherry) and add seasoning and mace.
3. With a knife stretch bacon rashers by scraping and line a loaf or pate pan completely with them.
4. Cut cooked duck into strips and sprinkle half into the loaf pan, season, then cover with half the meat mixture.
5. Put in rest of duck, then remaining mixture and fold over any overlapping pieces of bacon.
6. Cover the whole pan carefully with foil, place in a baking pan of water and bake in oven for 2-3 hours.
7. Half an hour before the pate is done, remove foil.
8. Place 4 slices of orange down the centre, re-cover and continue cooking.
9. When done, remove from oven and let it cool.
10. Put a double layer of greaseproof paper on top and weights to press pate and make it firm.
11. In half a tin of consomme, dissolve gelatin, let it cool and add 1 - 2 tablespoons brandy (or sherry).
12. When nearly set, turn pate out on to wire rack, spoon jelly consomme over it and leave it to set.
13. Serve on a salad lined plate with orange segments for flavor and color.