Well, considering it was mums day and I voluteered to do all the cooking for lunch, I thought it was appropriate to cook what is possibly mum's favourite dish of all time, a terrine (basically the same as a pate, but usually abit more rustic). I would have put chicken livers into it, but unfortunately I couldn't find anywhere around me that sold them. First up I bought about 1kg veal shoulder, 1kg pork shoulder and 600g pork fat (i would have bought half that but that's the minimum my butcher would mince for me), a couple duck breasts, some thinly sliced bacon, pistachios, onions, some sherry and some brandy... with an ingredient list like that, I was pretty excited. First step was marinating the duck, I cut the breasts into strips, and marinated in brandy, port, allspice, thyme and a few green tops of shallots. Next up, making the farce, or stuffing, began by frying up the onions in butter and olive oil till golden and put them into a mixing bowl, in the same bowl I reduced a cup or so of Pedro Ximinez (a kind of aged carmelly sherry from portugal) till about halved. Then I mixed in half of the pork, veal and pork fat (i'll make another terrine this week with whats left), some thyme, some allspice, 4 eggs and lots of salt an pepper. Next up was the construction of the terrine. First, layering of the bacon! Then about 1/4 fill the terrine with the farce and a layer of the marinated duck: Next came another 1/4 fill and a layer of pistachios (which i forgot to photo) followed by another layer of duck and some more farce and then it's time to close the whole thing up with a layer of bacon: Into the oven for about 2 hours sitting in a pan of water that comes 1/2 way up the sides of the loaf tin: Then the whole thing gets pressed for a few hours to remove any air bubbles it may contain: And finally, the serving. Unfortunately the duck did not leave a visible layer, you could taste it, but not see it. I might have to double the amount of duck next time and maybe add a couple duck livers to the farce at the beggining. And it was really, really tasty, I don't think it would get the Heart Foundation's tick somehow though. Not exactly what I'd call healthy.