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2hrs @ 1L
200g skinless duck breasts
200g skinless chicken breasts
150g pork tenderloins fillet
2 plump garlic cloves, peeled
3-4 sprigs fresh thyme
3 tbsp Armagnac brandy
2 tbsp olive oil
2 tbsp goose fat or butter, plus extra for greasing terrine
about 250g thinly sliced rindless streaky bacon (dry cure is best) or pancetta
1kg best quality sausagemeat (at least 85% meat)
150ml double cream
4 tbsp chopped parsley
2 tbsp chopped tarragon
1 tbsp chopped thyme or rosemary
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