Tourte de canard à la bourgignonne

• 1 × 5 lb (2.5 kg) duck, boned and jointed, liver reserved
• 8

Combine all the marinade ingredients. Divide between the meats and duck, adding the duck liver to the chicken livers, and marinate each separately for 48 hours in the refrigerator. Then drain, reserving the marinade.

Make the pastry. Mix the flour, salt and lard with your fingertips. Add the eggs and enough water to make a firm dough. Roll into a ball and refrigerate until ready to use.