Duck Terrine

1 duck
1 onion, peeled & rough chopped
1 carrot, peeled & sliced
4 sprigs thyme
2 sprigs parsley
4 cups water
1 tbsp rice bran oil
3 tbsp brandy
SIDS SALT & PEPPER to taste
500 g pork mince
1 tsp SIDS CRAZY SALT
70 g pistachios, shelled
½ tsp ground nutmeg
1 cup white breadcrumbs
1 egg
2 cloves garlic, fine chopped
10 thin slices bacon
300 g duck livers, sinews removed
Ramekin of SIDS TAMARILLO SAUCE

Cut all the fat and meat from the duck. Cut the meat into strips and save the fat for roasting potatoes etc. Place duck bones in a saucepan with the onion, carrot and herbs then cover with water. Bring to a simmer then remove the lid and allow to reduce until only half a cup of stock remains. Strain and reserve.
Place strips of duck meat in a small bowl and add oil, cognac, SIDS SALT & PEPPER and cover then refrigerate until needed.
In a large bowl mix mince, pistachios, nutmeg, breadcrumbs, egg, garlic, plenty of SIDS SALT & PEPPER and reserved stock.
Line a 20x10x8 cm terrine with overlapping strips of bacon. Put half the pork mince mixture into the dish with some strips of duck meat. Down the centre place the duck livers and season well with SIDS SALT & PEPPER. Pile the rest of the mince and duck meat on top of the livers and pat down well to ensure there are no air spaces. Fold any overhanging bacon strips over the top and cover tightly with foil.
Place the terrine in a pan of hot water that comes ⅔ up the side. Cook for about 1 hour at 180°C until juices run clear when a skewer is inserted.
Remove from the oven and cut a piece of cardboard that will fit the top of the terrine. Weigh this down with tinned goods and allow to cool. Leave for a day or two in the refrigerator then serve with crusty fresh bread and SIDS TAMARILLO SAUCE.