Duck Terrine

• 4 lb (1.8 kg) oven-ready duckling
• 2 tablespoons water

Wipe duckling and remove the giblets, reserving the liver. Place duckling in a roasting tin, add the water and roast in an oven heated to 425°F (220°C) or gas no. 7 for 30 minutes. When cool enough to handle, remove the meat from the bones, discarding the skin. (The flesh will still be quite pink.) Dice the breast pieces and put into a shallow bowl along with the orange-flavoured liqueur or bra