duck terrine

Ingredients:

• 3 duck breasts
• 700 g pork loin
• 500g of pig throat
• 15g salt per kg
• 4g of pepper per kg
• 2 beautiful onions
• 3 cloves of garlic
• parsley
• 1 teaspoon of 4 spices
• 2 teaspoons green pepper in brine
• 1 strainer
  Preparation:
  Cut the meat, the spine and the throat into strips so that they can be chopped.
  Remove the fat from the duck breasts, which will also be minced, and reserve the meat from the breasts,
  that you will cut into small pieces with a knife to better find them in the stuffing.
  Place the minced meat in a salad bowl and the cut with a knife put the spices, mix well.
  Place the mixture in a covered terrine and coated with a strainer.
  Oven 160° in a double boiler for 1h30 +- 2h. Cooking at heart 68°