Carefully cut the duck skin from the
duck breast, then very finely chop the
skin. Reserve 12 bacon rashers for lining
the tin. Cut all the meat and remaining
bacon into 1cm pieces, keeping the
different meats separate (Step 1).
Put all the best bits to one side.
Reserve the chopped bacon and, from
the best bits, reserve 100g chopped
chicken, 250g chicken livers, half the
mixed game, half the duck and half
the duck skin.
Put all the remaining meat and duck
skin into a food processor (include any
fattier pieces) and blend to a mince.
Transfer to a bowl and add the garlic,
allspice, juniper berries, parsley,
Armagnac or brandy, wine and stock.
Mix in the reserved chopped meat and
marinate in the fridge overnight.
Heat oven to 180C/160C fan/gas 4.
Grease a 1.5-litre loaf tin or terrine mould
with butter. Lightly stretch the reserved
bacon rashers (Step 2) and use most of
them to line the tin or mould, overlapping
slightly and leaving plenty of overhang
at the top (Step 3). Pack the meat
mixture into the tin (Step 4), then fold
over the bacon overhang and lay the
reserved rashers on top.
Cover the terrine with baking
parchment, then cover tightly with foil.
Put a folded tea towel in a roasting tin
and set the terrine on top (Step 5). Pour
enough hot water into the roasting tin to
come just below the rim of the terrine tin.
Put in the oven, then reduce heat to
160C/140C fan/gas 3 and bake for 1½ hrs.
Take from the oven and leave to cool for
1 hr in the water bath, then remove and
leave to cool completely.
Once cool, cut a strip of foil or card to
fit the top of the tin, put it on top of the
terrine and weigh it down with a few
heavy cans (Step 6). Chill overnight.
Carefully remove the terrine from the
tin, wipe off all the jelly and serve in
slices with the toasts and cornichons.