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1
Bone duck, or have butcher do it, scraping away meat and ligaments.
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2
Save bones, liver and skin.
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3
Discard sinews.
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4
In workbowl of a food processor fitted with a metal blade, puree all fat and a 4-by-5-inch piece of skin.
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5
Set aside.
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6
Cut pork liver into small pieces.
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7
Process liver and duck meat briefly, using pulse button (you need not rinse bowl of food processor).
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8
Set aside.
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9
Crack duck bones into small pieces and brown lightly in bits of duck fat in a medium-size skillet.
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10
Drain off any fat.
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11
Add carrot, turnip, onion, tomato, 2 cups water and the herb bouquet, bring to a boil and skim carefully.
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12
Lower heat and reduce liquid to 2 tablespoons of duck glaze; this will take about 45 minutes.
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13
Scrape glaze into a small bowl to cool.
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14
Discard solids in skillet.
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15
Meanwhile, in a large bowl combine ground pork liver and duck meat, pureed skin and fat, 2 1/2 teaspoons salt, freshly ground pepper, eggs, cream, garlic, shallots, parsley, quatre epices and freshly ground white pepper.
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16
Blend well.
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17
Fold in reserved duck glaze.
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18
Pat mixture into a bowl and spread Armagnac on top.
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19
Let stand, uncovered, 2 to 3 hours at room temperature, or, covered, overnight in the refrigerator.
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20
(Mixture should come to room temperature before proceeding with next step.)
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21
Preheat oven to 300 degrees.
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22
Stir mixture to loosen.
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23
Pack into a 1 3/4-quart terrine or loaf pan.
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24
Smooth it down, cover with foil and set in a larger pan of hot water.
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25
Place on oven's middle shelf and bake 1 1/2 hours.
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26
Remove foil covering, lower oven temperature to 225 degrees and bake 1 hour longer.
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27
Remove terrine from oven and let cool 30 minutes.
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28
Cover with foil, a dish or flat board and, on top of this, a weight (a 2- or 3-pound can will do).
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29
Let cool.
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30
When completely cold, refrigerate.
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31
Remove weight the following day.
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32
Cover with melted butter or chicken fat to seal completely.
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33
Serve after 3 to 4 days.
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34
If well covered with fat, this will keep in refrigerator 2 weeks or more.
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35
Allow to come to room temperature before serving.
