Duck Pâté - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 2 duck breasts (about 1½ pounds), cut into ½ inch pieces
• 3 small garlic cloves
• 2 tablespoons brandy or Armagnac
• ½ teaspoon freshly ground black pepper
• ½ teaspoon orange zest
• Extra-virgin olive oil
• 6 fresh or dried bay leaves
• Kosher salt
• 1 pound boneless pork shoulder, chilled
• ¾ pound pork fatback or bacon chilled
• 2 large eggs, beaten until uniform
• 1 tablespoon chopped thyme leaves plus 3 sprigs
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon piment d’Espelette or paprika
• ⅓ cup shelled pistachios
• 3 tablespoons dried green peppercorns
• 12–15 pieces thinly sliced bacon