Duck Terrine

Preparation:

Preparation: Bone the duck and cut the meat into small pieces. Mix them in a large bowl with the raw ham and 100 g of lard, both cut into strips. Sprinkle everything with brandy, salt and pepper and leave to rest for 2 hours covered. Mince 100 g of lard and the duck liver, mix them with the veal and pork, salt and pepper and mix with the beaten eggs. Combine the two preparations, mix to obtain a homogeneous mixture and place it in a buttered bowl, pressing it well on the surface. Arrange the leftover slices of lard on top. Cover and cook for about 2 hours in the oven in a bain-marie, regulating the heat so that the water boils. Remove, remove the lid, seal the container with aluminum foil, put a weight on it and keep in the refrigerator for a day. Before unmolding, remove the fat that has surfaced on the surface.