Instructions
- Marinate the Partridge in Ruby Port wine and Cognac for at least 1 hour.
- Render the Pancetta in a pan until crispy. Remove and set aside.
- In a bowl, combine the Partridge, Pork, Figs, Shallot, Garlic, Thyme, Allspice, Nutmeg, Egg, and Heavy cream. Season with Salt and Pepper.
- Mix thoroughly until well combined.
- Gently fold in the crispy Pancetta.
- Line a loaf pan with plastic wrap, leaving enough overhang to cover the terrine.
- Pour the mixture into the loaf pan and press down firmly to remove air pockets.
- Fold the plastic wrap over the top of the terrine.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the terrine to set.
- To serve, invert the terrine onto a platter, remove the plastic wrap, and slice.
