Duck with Green Peppercorns Terrine

• 1¼ pounds (650 g) whole pork belly or 14 ounces (400

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approximately ¼-inch (7mm) pieces (see Workshop). Remove the skin from the duck breast and cut the breast into cubes of roughly ⅗ inch (1¾ cm).

Place the pork be