Duck Terrine With Apples

Preparation:

Preparation: Clean the duck, debone it and cut the breast into thin long strips. Put them to marinate in the white wine to which you will add the chopped shallots, thyme, 2 chopped bay leaves, a good pinch of salt and a little freshly ground pepper. Leave it like this for about 2 hours. Meanwhile, cut the veal liver into small slices, put them in a pan together with the duck liver, also cut into small pieces, and brown in 60 g of butter until medium cooked. Peel the apples, cut them into pieces and cook them with the sugar, lemon juice and the rest of the butter. When they are soft, add them to the liver and blend everything, collecting the puree in a bowl. Season with salt and pepper and tie with the beaten egg until a homogeneous mixture is obtained. Line a rectangular paté mold, with a fluted bottom, with slices of lard, cover with a layer of liver mixture and, on top of this, arrange the duck fillets; complete with the remaining mixture and the slices of lard, placing the last 2 bay leaves on top. Cook the paté, covered, in a bain-marie in the oven at moderate heat (160 degrees-170 degrees). Out of the oven, remove the lid and replace it with a weight to help the paté compress as it cools. Prepare the jelly following the instructions on the package, perfume it with Madeira. Unmold the paté onto a serving plate. Remove the fat, cover it with the gelatine and leave it to solidify in the fridge before serving.