Terrine Connaught | Saveur

Ingredients

• 1 cup lard
• 1 small yellow onion, peeled and sliced
• 1 clove garlic, crushed and peeled
• 1 bay leaf
• 1 sprig fresh thyme
• 1 4–5-lb. duck, boned
• 4 tbsp. ruby port
• 2 tbsp. cognac
• 3 tsp. rum
• 1 tbsp. salt
• 1 tsp. freshly ground black pepper
• pinches quatre-épices
• 1⁄4 tsp. saltpeter
• 1 carrot, peeled and chopped
• 1 small yellow onion, peeled and chopped
• 1 rib celery, chopped
• 1 lb. pork neck bones, cut into pieces by butcher
• 4 cups chicken stock
• 1 lb. cold boneless pork shoulder, fat and sinew removed, cubed
• 1 lb. cold fresh fatback
• 1 1-oz. black truffle, thinly sliced
• 1⁄4 cup shelled unsalted pistachios
• 4 oz. fresh foie gras, cut into 1 ½'' batons