Mix 1/3 of the ground meat with the aromatics (onions, herbs, and seasonings) and grind finely

Beat the cream, flour, brandy, and eggs

Mix the cream mix (the panade) with the meat. Stir with a wooden spoon for a minute or so until well mixed and sticky

Fry up a small pinch of the mix and adjust seasoning if necessary

Line a loaf pan with plastic wrap, with enough extra hanging over the side to cover the top later

Divide the meat into 4 parts and layer meat, strips of duck breast, meat, pistachios, meat, duck, meat, pistachio, meat.

Fold the plastic wrap over the top and place in a roasting pan. Fill the roasting pan with tap water so that the water comes half-way up the loaf pan

Bake at 300 degrees until the internal temperature is 160 degrees (less if no birds were harmed in the making of this pate). About 2 hours.

Put a 2 pound weight on the terrine (try stacking another loaf pan on top of the terrine and putting 2 wine bottles in it) and let cool completely

Remove weights and chill overnight (or longer) before serving.