Duck with Pistachios Terrine

• 1¼ pounds (650 g) whole pork belly or 1 pound (500

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 roughly ½-inch (1½ cm) cubes (see