Duck and pistachio terrine

2. Grate the suet and toss it lightly, a handful at a time, in a little flour in a paper bag. Put back in the refrigerator.

3. The following day, preheat the oven to 180C/350F/gas mark 4 and grease two 1 kg loaf tins, or terrines with similar capacity.

4. Mix together the remaining cider and the potato flour, then beat in the eggs until thoroughly blended. Stir the egg mixture, breadcrumbs and the suet into the marinated minced meat and mix thoroughly.

5. Layer the mince and duck fillets in each terrine, adding the pistachios at random. Push the meat well down, to expel any air bubbles, and heap up the top, as the mixture will shrink as it cooks. Cover with foil, and stand on a trivet or rack in a roasting tin deep enough to allow the boiling water to be poured in, to come at least halfway up the loaf tin. Bake in the middle of the oven for one and a half to two hours.

6. The terrine is cooked when the juices released by a skewer inserted in the middle run clear. Remove from the heat, weigh down and allow to cool completely. Cover the surface with clarified butter to preserve it. Serve sliced at room temperature.