Duck and Cured Ham Terrine

• 12 lb chicken liver
• 1 duck liver (optional)
• 1 duck (skinned and boned)
• 34 lb lean boneless pork (loin or sholder)
• 14 lb pork fat
• 2 large eggs
• 12 teaspoon fresh ground black pepper
• 34 teaspoon thyme
• 12 cup dry spanish sherry wine (fino)
• 14 cup brandy (preferably Spanish)
• 2 large garlic cloves (minced)
• 2 tablespoons minced parsley
• 13 cup cured ham (in 1/4", cubes)
• pork fatback (thinly sliced)
• 4 bay leaves

1. Remove fat from duck, too.
2. It should weigh ~3 1/2 pounds.
3. Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat.
4. Blend to a medium consistency.
5. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley.
6. Stir in the ham.
7. Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side.
8. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips).
9. Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
10. Remove the loaf pan from the water and pour off any fat.
11. Weight down with a heavy object (a foil-covered brick works well) and cool.
12. Remove the weight, cover, and refrigerate for several days.
13. Bring to room temperature before serving.
14. Onion marmalade complements the pate well.
15. I didn't serve the marmalade.
16. *** Make several days in advance ***.

chicken, duck liver, duck, pork, pork fat, eggs, ground black pepper, thyme, sherry wine, brandy, garlic, parsley, cured ham, pork fatback, bay leaves

Taken from www.food.com/recipe/duck-and-cured-ham-terrine-517967 (may not work)