1 1/2 tablespoons (22.5 ml) gelatin

1/4 cup (60 ml) water

1 can 10 oz (284 ml) beef or chicken stock

1/2 cup (125 ml) ice cider

4 confit duck legs, skin and bones removed and meat shredded

1/4 lb (115 g) cooked ham, cut into about 1/2-inch (1-cm) cubes

150 g foie gras, cut into cubes

2 tablespoons (30 ml) chopped parsley

Freshly ground pepper

Line a lightly oiled 20 x 10-cm (8 x 4-inch) loaf pan (or a foie gras terrine mould) with plastic wrap. Set aside.

In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes. Add the stock and cider and bring to a boil, stirring with a whisk until the gelatin has completely dissolved. Add the duck and simmer for about 2 minutes to flavour the broth.

Let cool about for 40 minutes or until the mixture is at room temperature. Add the ham, foie gras, and parsley. Season with pepper. Spoon in the prepared pan and refrigerate for about 8 hours.

Unmould and slice the terrine with a hot sharp knife. Serve with crackers, toasted bread, and pickles.

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