Duck Terrine with Cognac

Duck meat from the skin and bones, remove the fat and skin, chop the bones. Pour cognac and the juice of half an orange over the duck liver and half of the breast fillet and leave for three hours. Bring the bones, one liter of cold water, red wine and bouquet of herbs to a boil in a wide saucepan. Make it in an open saucepan at high temperature until only a mug of liquid is left. This takes about an hour. Pour the resulting stock through a sieve. Remove the liver and breast meat from the orange marinade and dry them. Fry in hot butter over medium heat. Remove. Sauté shallot and garlic cubes in drippings over low heat until translucent. Add orange marinade and stock. Cook in open roasting pan to half cup of gravy.

Put raw duck meat, bacon and veal through meat grinder. Fold in egg, chopped liver and gravy and season with salt and pepper. Spread a baking dish (about 1, 5 l capacity, or another ovenproof dish) with the bacon slices so that they are halfway over the edge of the dish. Pour half of the filling into the mold. Place seared duck breast whole on top and cover with remaining filling. Smooth out and lay the overhanging bacon on top. Cut the remaining half of the orange into slices. Garnish the terrine with orange slices, bay leaves and peppercorns.

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