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1
Combine first 9 ingredients in heavy medium saucepan.
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2
Add 3 shallots.
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3
Bring to simmer.
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4
Remove from heat, cover and let stand 30 minutes.
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5
Chill overnight.
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6
Preheat oven to 325F.
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7
Line 7-cup pate or bread pan with plastic wrap.
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8
Melt butter in heavy small skillet over low heat.
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9
Add remaining 5 shallots.
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10
Cover and cook until very soft, stirring occasionally, about 15 minutes.
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11
Transfer to processor.
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12
Add pork, eggs, flour and Port and puree.
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13
Strain cream mixture, pressing on solids to extract as much liquid as possible.
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14
With processor running, add cream through feed tube and process just until combined with pork.
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15
Transfer to large bowl.
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16
Mix in currants.
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17
Spoon mixture into prepared pan.
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18
Cover with foil.
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19
Place pan in large pan.
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20
Add boiling water to larger pan to within 1/2 inch of top of terrine.
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21
Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours.
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22
Uncover and cool on rack.
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23
Chill until cold.
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24
(Can be made 3 days ahead.
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25
Cover and chill.)
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26
Line platter with lettuce.
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27
Arrange terrine atop.
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28
Sprinkle with pepper and parsley.
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29
Garnish with bay leaves.
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30
Spoon confit around sides.
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31
Serve with bread.
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32
Heat oil in heavy large skillet over medium-high heat.
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33
Add onions and saute until crisp-tender, about 8 minutes.
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34
Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes.
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35
Season with salt and pepper.
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36
(Can be prepared 2 days ahead.
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37
Cover and chill.)
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38
Serve warm or at room temperature.
