Terrine for All

• 1½ pounds (750 g) whole veal breast or 1 pound (500

Using a knife, remove the skin and any bones from the veal breast, making sure to keep the fat. Chop the veal into approximately ¼-inch (7mm) pieces (see Workshop).

Cut the chicken breast into roughly ½-inch (1½-cm) cubes (see Workshop).

Remove the skin and bones from the duck confit and shred it by