Duck Terrine

• 1 3-pound duck, skinned and deboned, with liver
• 11 ounces slab bacon
• Salt and pepper
• 1/2 teaspoon allspice
• 5 tablespoons brandy
• 1 chopped bay leaf
• Leaves from 1 sprig fresh thyme
• 3 cups minced white mushrooms
• 3 minced shallots
• 1 tablespoon butter
• 12 ounces ground pork
• 1 medium yellow onion, minced
• Zested of 1 orange, julienned and blanched for 5 minutes in 2 cups water and 1 tablespoon sugar
• 2 eggs
• Bacon strips to line a 2-quart earthenware terrine, about 3/4 pound

1. Cut the breast meat of the duck into 1/4-inch strips lengthwise.
2. Slice the bacon similarly.
3. Finely chop remaining meat, slice the liver into thin strips and refrigerate until ready to use.
4. Place the duck breast and bacon in a bowl along with a generous amount of salt and pepper, the allspice, brandy, bay leaf and thyme leaves.
5. Marinate the mixture for 24 hours in a cool place.
6. Season the mushrooms and shallots with salt and pepper to taste.
7. Saute them over medium heat in the butter until browned and soft.
8. Set aside.
9. In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest.
10. Add the mushrooms and shallots, eggs and salt and pepper to taste.
11. Work until thoroughly blended.
12. Strain the brandy marinade and add to the ground meat mixture.
13. Preheat the oven to 350 degrees.
14. Line a 2-quart earthenware terrine with bacon strips.
15. Arrange half of the ground meat mixture in an even layer in the bottom of the terrine.
16. Cover with alternating strips of the marinated duck and bacon.
17. Cover with the remaining ground meat.
18. Press down more bacon strips on the top.
19. Trim.
20. Put on the lid.
21. Place the terrine in a flameproof baking pan.
22. Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove.
23. When water boils place the pan in the oven and bake for 90 minutes.
24. Remove and let cool.

duck, bacon, salt, allspice, brandy, bay leaf, thyme, white mushrooms, shallots, butter, ground pork, yellow onion, orange, eggs, bacon

Taken from cooking.nytimes.com/recipes/837 (may not work)