Duck Terrine With Figs From My Paris Kitchen

Ingredients

• 3/4 cup (100g) diced dried figs
• 1/2 cup (125ml) Cognac or brandy
• 12 ounces (340g) boneless, skinless duck meat or chicken thighs, cubed
• 1 3/4 cups (170g) unsmoked cubed thick-cut bacon or pancetta
• 8 ounces (225g) chicken livers
• 1 3/4 pounds (800g) boneless pork shoulder or pork butt, ground
• 4 small shallots, or 1 small onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 tablespoons Dijon mustard
• 2 teaspoons sea salt or kosher salt
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon dried ground ginger
• Freshly ground black pepper
• 2 large eggs
• 1/3 cup (40g) coarsely chopped cornichons or pickles
• 1/4 cup (60ml) juice from the cornichon jar

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