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Ingredients
US|METRIC
1 SERVINGS
- 200 grams duck breasts (skinless)
- 200 grams skinless chicken breasts
- 150 grams fillet (pork tenderloins)
- 2 garlic cloves (plump, peeled)
- 3 1/2 sprigs fresh thyme
- 3 Tbsp. brandy (Armagnac)
- 2 Tbsp. olive oil
- 2 Tbsp. goose fat (or butter, plus extra for greasing terrine)
- 250 grams streaky bacon (thinly sliced rindless, dry cure is best or pancetta)
- 1 kg meat (best quality sausage, at least 85% meat)
- 150 mL double cream
- 4 Tbsp. chopped parsley
- 2 Tbsp. tarragon (chopped)
- 1 Tbsp. thyme (chopped, or rosemary)
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