1Muscovy duck breast, finely chopped400 gmcoarsely minced pork shoulder (see note)200 gmchicken livers, cleaned and finely chopped175 gmcoarsely minced pork back fat (see note)50 gmpistachios½each orange and lemon, finely grated rind only1 tbspfinely chopped thyme2 tspquatre-épices (see note)¼ tspground white pepper25 mlCognac or brandy20 gmsea salt10rashers streaky bacon, rind removedTo serve:crusty breadPickled cherries500 ml(2 cups) red wine vinegar400 gmcaster sugar5star anise2cinnamon quills2fresh bay leaves1 tbspblack peppercorns1 tspcloves500 gmmorello cherries, washed and stalks trimmed to 2cm
For pickled cherries, combine all ingredients, except cherries, and 100ml water in a saucepan. Bring to the boil, reduce heat to low and simmer to infuse (8-10 minutes). Pack cherries into 1.5 litre-capacity sterilised jars and pour over hot pickling liquid. Seal with lids, invert until cooled to room temperature (this helps to pressurise the seals), then stand in a cool dark place or refrigerate until pickled to taste (2-3 weeks for best results). Makes 1 litre.
Combine all ingredients except bacon in a bowl, mix thoroughly with hands, cover with plastic and refrigerate for 1 hour to marinate.
Preheat oven to 160C. Butter a 22cm x 12cm terrine mould and line with bacon, overlapping slightly and allowing to hang over sides of terrine. Spoon in mince mixture and press down to expel air pockets. Fold over bacon, place a double layer of baking paper on top, pressing down, cover with a double layer of aluminium foil and press to seal edges. Place in a roasting pan and fill with enough hot water to come halfway up sides of mould. Transfer carefully to oven and cook until terrine is just cooked through and internal temperature reaches 70-72C when tested with a meat thermometer (1-1½ hours). Remove from pan and stand for 10 minutes, then weight using a snug-fitting lid, oven tray and food cans and refrigerate for 1-2 days. To serve, briefly dip terrine into hot water and invert onto a board, thickly slice and serve with crusty bread and pickled cherries.
Note If you don’t have a mincer, ask your butcher to prepare the minced pork for you in advance. For quatre-épices, finely grind 1 cinnamon quill, 2 tsp allspice and half a nutmeg in a spice grinder. Alternatively, quatre-épices is available from Herbie’s Spices.