(Makes 2 x 1kg terrines)

350g duck meat off the bone
500g fat belly pork
225g duck liver if you can get it, otherwise calves or lambs liver
2 teaspoons ground allspice
1 teaspoon ground cumin seeds
1 teaspoon celery seeds
2 teaspoons freshly ground black pepper
1 to 2 teaspoons sea salt
300ml cider
4 tablespoons Calvados
2 tablespoons potato starch or corn flour
2 eggs
100g breadcrumbs
200g pork fat, minced
1 kg fillets cut from the skinned duck breasts
100g shelled, unsalted pistachios

• Coarsely mince or chop the first duck into dice, about 0.5 cm, removing any sinews. Mince the pork and the liver, and mix it with the duck, spices, seasonings, the cider, except for a couple of tablespoons, and the Calvados, and marinate the meat overnight,covered, in the refrigerator.

The next day, preheat the oven to 180˚C, gas mark 4 and grease 2 x 1 kg loaf tins, or terrines with similar capacity. Mix the remaining cider and flour, then beat in the eggs until thoroughly blended. Stir the egg mixture, breadcrumbs and the minced pork fat into the marinated minced meat and mix thoroughly.

Layer the mince and fillets in each terrine, adding the pistachios at random.

Cover with foil, and stand on a trivet or rack in a roasting tin, deep enough to allow boiling water to be poured in, to come at least halfway up the loaf tin.

Cook in the middle of the oven for 1½ to 2 hours. A skewer pushed in the middle will release clear juices when cooked. Remove the terrines from the oven, allow to cool completely, weighted down, and cover the surface with clarified butter to preserve it.