Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles

METHOD:

For the Duck-Pistachio Terrine:
In a sauté pan, sweat the shallots in a small amount of oil; deglaze with the bourbon. Reduce until sec, remove from heat, and chill. In a large bowl, mix together the eggs, cream, and bread. Season the duck, liver, and fat with the salt and cure. Chill and reserve for 1 hour. Combine the shallots, egg mixture, duck, pâté spice, black pepper, and parsley. Grind the mixture through a meat grinder fitted the largest die and again through the smallest die. Mix the farce well and fold in the pistachios.

Preheat oven to 325°F. Line a terrine mold with caul fat and pack the farce into it, pressing down to remove air pockets. Place the terrine in a large roasting pan and fill with water three-quarters of the way up the mold. Cook in the oven until the internal temperature reaches 150°F. Remove from the oven and rest until the terrine reaches room temperature. Chill in the cooler and press with a several pounds of weight overnight.

For the Burnt Bourbon Mustard:
Reduce the bourbon to a syrup and add it to the mustard. Reserve.

For the Pickles:
Bring the vinegar, water, sugar, salt, pepper, coriander, bay leaves, and thyme to a boil. Pour the hot pickling liquid over the vegetables. Brine the vegetables in the pickling liquid for a week in the refrigerator.

To Assemble and Serve:
Smear the Burnt Bourbon Mustard on the plate and sprinkle with the sugar. Using a torch, burn the sugar on the mustard and wait 5 minutes to plate the rest of the dish. Slice the Duck-Pistachio Terrine, and plate one slice in the center of the dish. Top with the Pickles and pickled mustard seeds.