Ingredients

1/3 cup milk

2 Moulard duck breasts* (1 3/4 to 2 lb total)

4 teaspoons kosher salt or 2 teaspoons table salt

1 teaspoon black pepper

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled

1/2 teaspoon chopped fresh marjoram or 1/8 teaspoon dried, crumbled

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

2 tablespoons Tawny Port

1 tablespoon Cognac or other brandy

1/2 cup heavy cream

1 large egg, lightly beaten

1/2 cup shelled pistachios (2 1/2 oz)

For glazed shallots

• 1 1/2 cups dry red wine
• 1/4 cup red-wine vinegar
• 1/3 cup sugar
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1 fresh thyme sprig
• 1 Turkish or 1/2 California bay leaf
• 1/2 lb small shallots, peeled and trimmed

For lining terrine

• 1/2 lb thin sheets pork fatback (without rind), cut from about a 5- by 8-inch slab (6 oz) by butcher, or caul fat

• Special equipment: a meat grinder with medium holes; a 5- to 6-cup terrine mold or loaf pan; an instant-read thermometer

Description

Rich, Creamy, Suave Flavor Is The Hallmark Of This Terrine. The Shallots Create Their Own Sauce, So This Is Best Served On A Plate Rather Than On...

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