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1
Lay duck breast side down.
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2
With sharp knife carefully remove skin.
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3
Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve.
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4
Discard skin.
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5
Remove meat from carcass, cut meat from the breast and from the thigh in strips.
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6
Do not use meat from lower leg.
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7
Finely mince barding fat in food processor.
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8
Clean vegetables.
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9
Cut onion in half horizontally and carrot in half lengthwise.
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10
Place barding fat and duck fat in casserole.
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11
Add water to barely cover.
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12
Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated.
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13
Fat should be almost completely melted.
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14
Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil.
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15
Cover and place over low heat so mixture is barely simmering.
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16
Cook 3 hours, stirring occasionally.
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17
Remove from heat; remove vegetables and aromatics.
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18
Add remaining wine; cover with damp cloth and let cool.
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19
Be sure cloth does not touch mixture.
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20
When lukewarm mix thoroughly with fingers.
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21
Taste, and correct seasoning.
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22
Fill a two-quart terrine and cover with foil.
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23
Refrigerate for at least two days before eating.
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24
Serve with country bread.
