- Portion size 32 servings
In skillet, melt 3 tbsp (45 mL) of the butter over medium-high heat; cook onion and garlic for 3 minutes or until softened. Using slotted spoon, transfer to large bowl.
Melt remaining butter in skillet; cook chicken livers over medium-high heat for 3 minutes or just until slightly pink inside.
Chop livers coarsely; add to onion mixture along with pork, duck, ham, pistachios, brandy, eggs, salt, pepper, juniper berries, allspice and thyme. Mix well.
To test for seasoning, form 1 small patty from meat mixture. In small skillet, cook patty over medium-high heat for 1 to 1-1/2 minutes per side or until no longer pink inside; let cool and taste for seasoning. Adjust seasoning in meat mixture, if necessary.
Line 9- x 5-inch (2 L) loaf pan or terrine with strips of pork fat, completely covering bottom and sides of pan and leaving slight overhang all around the pan. Reserve a few strips for top. Pack meat mixture evenly into pan; tap pan lightly on counter to release air pockets.
Arrange bay leaves on top and cover with remaining strips of fat. Cover pan tightly with foil or lid.
Place pan in large baking pan; pour in enough boiling water to come halfway up sides of loaf pan. Bake in 350°F (180°C) oven for 1-1/2 to 2 hours or until metal skewer inserted in centre for 30 seconds feels hot and juices have no trace of pink. Remove foil and pour off melted fat. Let cool and re-cover.
Place another loaf pan, containing brick or heavy cans, on top of pate; refrigerate for 12 hours to allow flavours to mellow.
To serve, scrape off fat and cut into 1/2 inch (1 cm) thick slices; cut each slice in half. (P? can be stored in the refrigerator for up to 4 days.)