2 duck breasts, about 350g/12oz in total weight
1 garlic clove, finely chopped
450g/1lb pork shoulder
450g/1lb minced pork
5 juniper berries
1 tsp mixed peppercorns
3 tbsp brandy
7.5-10g/1½ tsp salt, depending on taste
2 tsp fresh thyme leaves or 1 tsp dried thyme
Method
1. Preheat the oven to 160C/325F/Gas 3.
2. Using a small sharp knife, remove the skin from the duck. Set the duck meat aside for later. Put the duck skin in an ovenproof dish and bake for 20 minutes to melt the fat.
3. Using scissors, remove a thin strip of fat from each bacon rasher and set aside for the lattice top.
4. Remove the duck fat from the oven and discard the small pieces of unmelted skin. Stir the garlic into the melted fat and set aside.
5. Chop the trimmed bacon rashers, and duck meat and pork shoulder into small pieces about the size of a pea and put them in a bowl with the minced pork. Mix well.
6. Put the juniper berries and peppercorns in a pestle and mortar and grind fairly coarsely. Add to the meat mixture along with the brandy, garlic and duck fat, salt and thyme. Mix thoroughly.
7. Press the terrine mixture into a wide and shallow 850ml/1½pt ovenproof dish, then smoooth the top, mounding it up in the centre.
8. Arrange the reserved bacon fat in a lattice pattern over the top, tucking in the ends with the back of a knife. Cover with foil and put in a deep roasting tin.
9. Pour boiling water in the tin to come halfway up the sides of the dish. Put in the oven for 2 hours, then remove the foil and cook for a further 15 minutes to brown the top.
10. Leave to cool, cover with fresh foil and chill.
