2 duck breasts
2 duck legs
10 ounces bacon
10 ounces ground pork
1 tablespoon cognac
2 1/4 teaspoons fine salt
1 teaspoon white pepper
2 shallots, finely chopped
Handful flat-leaf parsley, finely chopped
Fatback, thinly sliced, or uncured bacon strips, for covering the base of the terrine
2 bay leaves
1 large piece caul fat (enough to cover the top of the terrine; see Cook's Note), optional
Serving suggestions: cornichons and crusty bread
Caul fat is a thin membrane that surrounds the internal organs in some animals, such as cows, sheep and pigs. It is often used as a casing for sausages or roulades, or as a top layer for pates. It does not have much flavor, so its primary purpose is either to hold something together or to provide some fat/moisture as the food cooks. If you cannot find caul fat, you can make the terrine without it.
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