Pâté de Campagne

Instructions

1. 1
   Bone the duck; cut the flesh in strips, as well as two slices of bacon. Marinate overnight with Cognac, Madeira, truffles, salt, pepper, the pork, garlic, shallots, parsley, chicken liver, carrot, onion, bay leaves, thyme, and spices.

1. 2
   The day after, remove from the marinade the truffles, duck breast, bay leaves, and thyme. Chop all the ingredients finely with a meat grounder. Verify seasoning and put aside.
2. 3

   Place the bacon slices around the bottom of a rectangle terrine. Garnish the base with a layer of the ground meat, a thin layer of thin duck breast slices and some truffle slices. Repeat this operation up to the top. Cover with bacon and prick with the point of a knife. 

1. 4

   Cook in Bain Marie gently, at 375°F, until the internal temperature reaches 175°F.

1. 5
   During this time, make a stock with carrots, onions, bay leaves, thyme, the carcass of the ducks, half water, half white wine, and salt and pepper. Cook gently for 1 hour and add this jelly on the top of the terrine the day after and let it set in the refrigerator.
2. 6
   Cut the terrine into slices and serve the pâté with cornichons and French bread.