This delectable duck terrine is a traditional recipe from Rouen, the capital of Normandy, which is well known for the quality of its duck.

Marinate the meats: Bone the duck; cut the flesh in strips, and add 4 slices of bacon to a large bowl. Marinate overnight with cognac, Madeira, the truffle, salt, pepper, the halved pig throat, garlic, shallots, parsley, chicken liver, 1 carrot, 1 onion, bay leaves, thyme, and four-spice powder.

To make the duck terrine: The day after, remove the truffle, duck breast, bay leaves and thyme from the marinade. Chop all the ingredients finely in a meat grinder. Verify seasoning and put aside. Place the bacon slices around the bottom of a rectangle-shaped terrine. Garnish bottom with a layer of the ground meat, a thin layer of duck breast slices and some truffle slices. Repeat this operation up to the top. Cover with bacon and prick with the point of a knife.

Cook the terrine: Cook in Bain Marie gently, at 375°F, until the internal temperature reaches 175°F. In the meantime, make a stock with carrots, onions, bay leaves, thyme, and the carcasses of the ducks. Cover with ¾ water, ¾ white wine, and salt and pepper. Cook gently for 1 hour, then strain through a fine sieve and reduce to 1 cup. The following day, add this jelly in the mold and let set in refrigerator until set.