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1
Cut the breast meat of the duck into 1/4-inch strips lengthwise.
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2
Slice the bacon similarly.
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3
Finely chop remaining meat, slice the liver into thin strips and refrigerate until ready to use.
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4
Place the duck breast and bacon in a bowl along with a generous amount of salt and pepper, the allspice, brandy, bay leaf and thyme leaves.
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5
Marinate the mixture for 24 hours in a cool place.
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6
Season the mushrooms and shallots with salt and pepper to taste.
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7
Saute them over medium heat in the butter until browned and soft.
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8
Set aside.
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9
In a bowl combine the ground pork, onion, reserved duck meat, liver and orange zest.
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10
Add the mushrooms and shallots, eggs and salt and pepper to taste.
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11
Work until thoroughly blended.
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12
Strain the brandy marinade and add to the ground meat mixture.
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13
Preheat the oven to 350 degrees.
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14
Line a 2-quart earthenware terrine with bacon strips.
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15
Arrange half of the ground meat mixture in an even layer in the bottom of the terrine.
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16
Cover with alternating strips of the marinated duck and bacon.
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17
Cover with the remaining ground meat.
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18
Press down more bacon strips on the top.
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19
Trim.
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20
Put on the lid.
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21
Place the terrine in a flameproof baking pan.
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22
Add enough water to cover the sides of the terrine by 2/3 and bring to a boil on top of the stove.
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23
When water boils place the pan in the oven and bake for 90 minutes.
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24
Remove and let cool.
