Roughly cut duck and pork into 2.5cm dices then spread out over a tray.
Pour the white wine onto the meat, along with a splash of Cognac, and the mix of spices (salt, pepper, four-spice blend). Leave in the fridge to marinate for about 12 hours, or overnight.
The next day, mince the meat finely and put it back on the tray. Add eggs and double cream. Remove the nerves and veins of the foie gras. Cut the foie gras in 2.5cm dices then add to the minced meat and mix well.
Line a terrine dish with strips of back fat, ensuring plenty of overhang. Put the meat into the terrine and press down with the back spoon to compact. Wrap the overhanging pork over the top of the meat, to create a parcel.
Preheat the oven to 150 C / Gas 2.
Bake in the preheated oven for 3 hours. The terrine is ready when a clean metal skewer inserted into the centre and left for the count of 10 feels very warm – but not hot – when pressed against your lip.
Remove the terrine carefully from the dish and cover the surface with a new quadruple folded piece for foil. Place a heavy weight down on the terrine. If using a rounded pudding basin, put a snug-fitting saucer on top before weighting. Cool for an hour, then transfer to the fridge and leave for several hours, or overnight.
Turn out and serve at room temperature in thick slices.
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This recipe call for a four-spice blend, known in French kitchens as "quatre épices". This blend includes ground pepper, cloves, nutmeg and ginger. To create your own blend, mix 2 tablespoons pepper with 1 tablespoon of the three other ground spices.