Duck Terrine

Ingredients

• 2 (1 1⁄2-lb.) mallard ducks
• Salt and freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1⁄4 cup cognac
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 medium yellow onion, peeled and halved
• 1 carrot, peeled and halved
• 1 clove garlic, peeled and minced
• 1⁄2 cup fresh bread crumbs
• 1 lb. fatback (ask butcher to slice into thin sheets for a terrine)
• 1⁄4 lb. ground veal
• 1⁄4 lb. ground pork
• 1 egg
• 1⁄4 tsp. ground nutmeg
• 1⁄4 tsp. ground juniper berries
• 1⁄4 lb. pistachios, shelled
• 1⁄4 lb. foie gras, cut into 3 2" pieces

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