Terrine de Canard à l’Orange

Every French restaurant boasts its pâté maison; every great chef cherishes his own special terrine recipe incorporating chicken, duck or game. My favourite – and one of the world’s great dishes – is terrine de canard à Vorange, a terrine made with the fillets of breast of duck marinated in orange juice, cognac, Noilly Prat and Madeira and encased in a savoury farce made up of the finely-ground meats of the duck, together with pork, pork fat and veal, flavoured with the marinade juices, herbs and spices.