Small Duck Breast Terrine

Ingredients

700g duck breast (about 2 large breasts), coarsely chopped.
350g pork shoulder, coarsely chopped.
50g chicken or duck liver, coarsely chopped.
50g pork flare or back fat.
6-8 slices bacon or speck, very finely sliced.
75g baby spinach leaves.
30ml cognac.
1 tblsp parsley, finely chopped.
1 garlic clove, finely chopped.
½ tsp quatre-épices.
1 sprig of thyme, stalk removed, finely chopped.
1 egg yolk, lightly beaten.
25g salt.
Pinch black pepper.

Method

Preheat oven to 160°C.
Line a small (about 400ml capacity) terrine with bacon slices, leaving the edges overhanging—when the dish is full you will fold these over to wrap the terrine.
Blanche spinach for 1 – 2 min, drain well, squeeze dry and finely chop.
Combine spinach and all remaining ingredients and mix very well.
Press the mixture into terrine dish, folding over bacon to form a cover.
Cover with terrine lid (or foil) and bake in a bain-marie for 1 hour.
Reduce heat to 140°C and bake for a further 4 – 5 hours, internal temperature 70°C.
Remove from oven, allow to cool, and drain well of any fluids.
Remove terrine lid and apply a heavy weight to terrine—at least 1 kg—ensuring that even weight is applied across the terrine.
Rest, weighted, in refrigerator overnight, before removing weight and covering.
Serve with cornichons, cherries, and toasted sourdough.