Directions

• Chop duck into small pieces, removing from the bone and cutting away the fat.
• Mix cognac and Madeira and marinate duck pieces in this mixture for 2 hours.
• Heat olive oil and butter in skillet. Once oil and butter are warm, sauté bacon for 3 minutes; stir.
• Add pork breast and sauté for 5 minutes. Add chicken and duck liver and sauté for another 5 minutes.
• Remove from heat and add garlic, bay leaves, and thyme.
• Remove bay leaves, add egg, and pass quickly through food processor. Season to taste.
• Drain duck and discard marinade; sprinkle with pepper.
• Arrange bacon to cover bottom of ovenproof dish.
• Place duck in ovenproof dish and top with liver mixture. Cover with more strips of bacon.
• Press down with hands and cover with foil. Refrigerate overnight.
• Preheat oven to 375°F.
• Fill a larger ovenproof dish with one cup of hot water and place the foil-covered dish inside of it.
• Cook for 1 hour and 40 to 50 minutes. Let cool.
• While cooling, cut a piece of cardboard that will just cover pâté in ovenproof dish and wrap the cardboard in aluminum foil.
• Place this cover over the pâté, weigh down with something heavy, and refrigerate for at least 8 hours.
• Serve cold and sliced.