Pork And Apricot Terrine

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Great British Chefs
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260 g of pork liver

450 g of pork belly, finely minced

225 g of pork back fat, finely minced

195 g of dried apricots

35 ml of brandy

18 g of salt

4 g of pepper

2 g of sugar

2 g of ground nutmeg

1 egg

2 g of chopped parsley, fine