Duck Terrine from Ten Vineyard Lunches by Richard Olney

Ingredients

• 3 garlic cloves, pounded to a paste with a pinch of coarse salt
• wine such as dry white, Sauternes, Madeira or port, depending on taste
• stock, made from the chopped duck carcasses, necks and wingtips, strained, cleansed and reduced to a light glaze
• 3–4 oz, or more black truffles, preferably fresh
• ¼ lb poultry livers
• 1 tbsp dried mixed herbs
• 3 or 4 ducks, with giblets
• unsalted butter for frying
• 3 large handfuls of semi-fresh bread crumbs without crusts
• 3–4 oz (about ½ cup) shelled pistachios, peeled and coarsely chopped
• about ½ cup Cognac
• ¼ lb prosciutto, finely chopped by hand
• salt and freshly ground pepper
• 1 large onion, finely chopped
• ½ lb lean boneless veal, puréed in a food processor
• 1 lb basic sausage meat
• freshly ground allspice
• ½ lb fresh pork fatback, chilled
• melted lard
• thin sheets (bardes) of fresh pork fatback
• 4 eggs