Gressingham Duck And Orange Terrine

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Great British Chefs
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8 slices of Bayonne ham

750 g Gressingham duck breast meat, trimmed of all fat

350 g turkey breast meat

150 g smoked lardons, or streaky bacon slices that have been cut into small pieces

Juice and grated rind of 1 large orange

6 small pink shallots, peeled and finely diced

2 cloves garlic, peeled and finely diced

Sea salt flakes and freshly ground black pepper

3 tablespoons fresh parsley, finely chopped

¼ teaspoon ground mace, or nutmeg

3 tablespoons Cognac, or brandy

Sieved orange marmalade to glaze

Orange slices to decorate

Fresh bay leaves to decorate

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