Duck Pâté

Ingredients

• 2 duck breasts (about 1½ pounds), cut into ½-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons brandy or Armagnac
• ½ teaspoon black pepper
• ½ teaspoon orange zest
• Extra-virgin olive oil
• 6 bay leaves
• Kosher salt
• 1 pound pork shoulder, chilled
• ¾ pound pork fatback or bacon, chilled
• 2 large eggs
• 1 tablespoon fresh thyme, plus 3 sprigs
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon piment d’Espelette or paprika
• ⅓ cup pistachios
• 3 tablespoons dried green peppercorns
• 12–15 slices bacon

Instructions

1. Toss the duck with half the garlic, the brandy, pepper, orange zest, a drizzle of olive oil, two bay leaves, and salt. Cover and refrigerate 1–3 days.
2. Grind the chilled pork shoulder and fatback together, then season generously with salt.
3. Mix in the remaining garlic, eggs, thyme, cloves, ginger, nutmeg, and piment d’Espelette.
4. Cook a small test patty and adjust the seasoning. Chill the pork mixture for 1–3 days.
5. Combine the marinated duck and pork mixtures with the pistachios and green peppercorns.
6. Heat the oven to 325°F. Line a 1½-quart terrine with thyme, bay leaves, and overlapping bacon slices.
7. Pack in the pâté mixture, smooth the top, and fold the bacon over it.
8. Cover with foil, set in a hot-water bath, and bake until the center reaches 145°F, about 1½–2 hours.
9. Remove from the bath and weight the top for 1 hour. Refrigerate 1–4 days before serving.
10. Unmold, cut into ¾-inch slices, and serve with baguette, Dijon mustard, and cornichons.