Duck Pâté

By Saveur
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2 duck breasts (about 1 lb.),

trimmed of skin and fat

3 cloves garlic

2 tbsp. orange liqueur,

such as Grand Marnier

2 tbsp. extra-virgin olive oil

9 fresh or dried bay leaves

1 lb. boneless pork shoulder, chilled

3/4 lb. fatback, chilled

1/4 lb. chicken livers

2 eggs, beaten

1 tbsp. chopped thyme

leaves plus 8 sprigs

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. piment d'Espelette or


4 1/2 tsp. kosher salt

1/3 cup shelled pistachios

3 tbsp. dried green peppercorns

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