Duck Terrine Aspic | RICARDO

Ingredients

• 1 1/2 tablespoons (22.5 ml) gelatin
• 1/4 cup (60 ml) water
• 1 can 10 oz (284 ml) beef or chicken stock
• 1/2 cup (125 ml) ice cider
• 4 confit duck legs, skin and bones removed and meat shredded
• 1/4 lb (115 g) cooked ham, cut into about 1/2-inch (1-cm) cubes
• 150 g foie gras, cut into cubes
• 2 tablespoons (30 ml) chopped parsley
• Freshly ground pepper