I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice.
It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch.
You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine.