Duck Terrine With Figs From 'My Paris Kitchen'

• 3/4 cup (100g) diced dried figs
• 1/2 cup (125ml) Cognac or brandy
• 12 ounces (340g) boneless, skinless duck meat or chicken thighs, cubed
• 1 3/4 cups (170g) unsmoked cubed thick-cut bacon or pancetta
• 8 ounces (225g) chicken livers
• 1 3/4 pounds (800g) boneless pork shoulder or pork butt, ground
• 4 small shallots, or 1 small onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 tablespoons Dijon mustard
• 2 teaspoons sea salt or kosher salt
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon dried ground ginger
• Freshly ground black pepper
• 2 large eggs
• 1/3 cup (40g) coarsely chopped cornichons or pickles
• 1/4 cup (60ml) juice from the cornichon jar

1. In a small saucepan, heat the dried fruits with the Cognac or brandy just to the point where the liquid begins to simmer. Remove from the heat, cover, and set aside.
2. Scatter the duck meat and bacon on a dinner plate and place the plate in the freezer until the edges of the meats are frozen.
3. Preheat the oven to 350u0b0F (180u0b0C).
4. Puree the liver in a food processor, add the partially frozen duck meat and bacon, and process until the mixture is a almost a smooth paste, but slightly chunky.
5. Scrape the mixture into a large bowl and add the pork, shallots, garlic, mustard, salt, thyme, allspice, cloves, ginger, and a few grinds of a peppermill. Add the eggs, cornichons, pickle juice, and the plumped dried fruits along with any liquid with them; mix very well.
6. Pack the terrine mixture into a deep 9 by 5-inch (23 by 13cm) loaf pan (see note). Cut a piece of parchment paper large enough to fit over the top, then seal the top of the pan with aluminum foil. Set the loaf pan in a larger baking dish and add enough very hot water to reach a little over halfway up the outside of the loaf pan.
7. Bake for about 11/2 hours, or until an instant-read thermometer stuck in the center registers 160u0b0F (71u0b0C). Remove from the oven. Lift the terrine out of the water bath and carefully pour out the hot water. Place the terrine back in the larger dish and put a brick (or another flat, heavy object) on the foil on top of the terrine and let cool to room temperature. During the cooling, any juice that overflows should be collected and chilled; a dab of the jelly makes an excellent accompaniment when serving.
8. Once cool, refrigerate the terrine for 2 days before serving, to allow the terrine to season. Slice it directly from the pan. It may crumble a bit, as it's a country-style (chunky) terrine. It can be kept in the refrigerator for up to 10 days. I don't recommend freezing because it changes the texture of the terrine.
9. Note: This terrine mixture will fit into a loaf pan that has a 2 1/2-quart (2.5l) capacity, or you can bake it in any kind of deep mold that you wish; those made of metal, glass, earthenware, or ceramic will work well. If you have a little terrine mixture left over, it can be baked in a smaller vessel alongside the larger one; cook it until the internal temperature reaches 160u0b0F (71u0b0C).

cognac, duck meat, bacon, chicken livers, pork shoulder, shallots, garlic, mustard, salt, fresh thyme, ground allspice, ground cloves, ground ginger, freshly ground black pepper, eggs, cornichons

Taken from www.seriouseats.com/recipes/2014/04/duck-terrine-with-figs-from-my-paris-kitchen.html (may not work)