Duck Terrine with Wine-Glazed Shallots

Ingredients

• 1 meat grinder with medium holes
• ¹/₃ cup milk
• 2 Moulard duck breasts
• ½ cup heavy cream
• ½ teaspoon kosher salt or 1/4 teaspoon table salt
• ½ cup shelled pistachios
• 1 tablespoon Cognac or other brandy
• + 17 more ingredients
• • 2 tablespoons Tawny Port
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon fresh marjoram or 1/8 teaspoon dried
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon black pepper
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • ½ pound small shallots
  • 1 Turkish or 1/2 California bay leaf
  • 1 fresh thyme sprig
  • ¹/₃ cup sugar
  • ¼ cup red-wine vinegar
  • 1 ½ cups dry red wine
  • ½ pound thin sheets pork fatback (without rind)
  • 1 large egg
  • 1 5- to 6-cup terrine mold or loaf pan
  • 1 instant-read thermometer

Freeze milk in a shallow dish, scraping once or twice with a fork to break up crystals, until frozen, about 1 hour. Pull skin with fat off duck breast with your fingers, using a knife when necessary, then cut both skin with fat and breast meat lengthwise into 1-inch pieces that will fit in grinde...

View full recipe at Epicurious