Duck and Cured Ham Terrine

I've served this twice - once at a tapas party thrown in November, 2001 and a second time at a reunion of sorts that my wife and I hosted over the summer of 2014 (I'm posting this after the 2014 event). I thought that it was perhaps a bit salty as written so I'd suggest that you make the terrine with half the salt and then saute a teaspoon or so to taste for salt. Remember, though, that it's served cold or at room temperature, which may mute the saltiness compared to eating it hot out of a pan. I like that I can make this a few days ahead of time and that it gets better after a few days in the fridge. I used about 3/8 lb pancetta instead of the fatback, since I couldn't slice it thin enough the first time I made it - it was gross and got cut off before serving.

• Ready In: 3 hrs
• Serves: 20

Ingredients

• 1⁄2 lb chicken liver
• 1  duck liver (optional)
• 1  duck (skinned and boned)
• 3⁄4 lb  lean boneless pork (loin or sholder)
• 1⁄4 lb  pork fat
• 2  large eggs
• 1⁄2 teaspoon fresh ground black pepper
• 3⁄4 teaspoon thyme
• 1⁄2 cup  dry spanish sherry wine (fino)
• 1⁄4 cup brandy (preferably Spanish)
• 2  large garlic cloves (minced)
• 2  tablespoons  minced parsley
• 1⁄3 cup  cured ham (in 1/4", cubes)
•  pork fatback (thinly sliced)
• 4  bay leaves

Directions

1. Remove fat from duck, too. It should weigh ~3 1/2 pounds.
2. Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat. Blend to a medium consistency. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. Stir in the ham.
3. Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
4. Remove the loaf pan from the water and pour off any fat. Weight down with a heavy object (a foil-covered brick works well) and cool. Remove the weight, cover, and refrigerate for several days. Bring to room temperature before serving.
5. Onion marmalade complements the pate well. I didn't serve the marmalade.
6. *** Make several days in advance ***.