duck pâté with Grand Marnier and truffle

Prepare a few things for use, the 'mise en place' as it were... Soak a handful of dried sultanas in a glass of Grand Marnier. Beat 2 eggs. Take a coffee grinder and grind a few juniper berries very finely with a few pieces of cloves. Bring the poultry stock to the boil and pour in the cream. Mix with the agar agar, stir well and allow to reduce for 2 minutes. Leave to cool to lukewarm. Cut the truffles into a fine brunoise. Now chop the shallots and fry them with the crushed garlic in a few spoons of duck fat. Add finely chopped chicken livers and fry until the blood has disappeared. Put in a cool place. Remove the meat and skin from the duck legs in confit. Remove the fat from the duck breast and cut the meat into large pieces. Combine the two and mix them either in a meat grinder, but a few times and finally with the finest disk. In this case, the meat was ground in the large bowl of a food processor. What we want is a very, very fine texture, without lumps. Add the cooled chicken livers with onion and mix again until finely homogenised. Now put the preparation into a large, deep stainless steel mixing bowl. Add while you are mixing well: the beaten eggs, the soaked sultanas with the Grand Marnier. Don't worry for the children, the alcohol will evaporate in the oven. Then: the finely chopped truffles and the cooled preparation of poultry stock with cream. Finally, the spices: mace, nutmeg, pepper, salt and ground juniper berries with cloves.

Spray a terrine with olive oil and drape the slices of Parma ham overlappingly in it. Spoon the meat preparation into the terrine and shake it well, so that there are no air holes at the edges. Cover with the ends of the ham and, if necessary, put another slice or two on top. Now put the terrine au bain-marie in the oven, preheated to 185°C. Allow one and a half hours and then check with an awl whether the pâté is sufficiently cooked inside. Now comes perhaps the most important thing for a successful pâté: remove the lid from the terrine, close it with foil and put a very heavy weight on it. Store in a cool place and leave to rest overnight. Then remove the weight and put the terrine in the fridge. Do not touch it! Leave for at least 2 days before eating. Bon appetit!