2 lbs. brown sugar
3 Tb. salt
1 Tb. fennel seed, toasted and ground
1 Tb. allspice, toasted and ground
1 Tb. black pepper, toasted and ground
6 raw skinless, boneless duck breasts, about 8 oz. each
12 thin-to-medium slices country ham
Mix dry ingredients together to make the cure. Coat duck breasts with cure and refrigerate, covered, for 3 days.
Preheat oven to 275°. Brush off the cure. Grind the cured duck breasts in a food grinder.
Separate egg whites from yolks. Set yolks aside for another use. In a mixer fitted with a paddle attachment, mix together egg whites (½ C.) and meat.
Line terrine mold with plastic wrap allowing for plenty of excess plastic wrap over the sides (or use a loaf pan and fill it halfway with the mixture.)
Line the terrine mold with country ham. Add duck mixture to the inside of the mold. Fold over the ham so the entire duck mixture is covered. Fold the plastic wrap over so it covers the ham. (This ensures the pâté will not stick in mold.)
Cover the terrine with a lid or foil. Bake for about 1H hours in a shallow pan filled with water coming up to the halfway point of the terrine mold. Internal temperature should be 155° (no need to pull off foil; just pierce thermometer through).
Allow the terrine to cool in the pan of water until mold is cool enough to handle. Remove lid.
Place a skinny plate or plastic wrap directly onto cooked pâté. Then, place weights on top (a gallon of milk, canned goods, brick, etc.). Weigh down pâté overnight in the refrigerator. (This ensures it will not fall apart during slicing.)
The next day, flip pâté out of mold onto cutting board. Slice and enjoy.
Pâté is good for up to 2 weeks if stored in airtight container in the refrigerator.