Difficulty:[usr 3]
The day before, lift the pheasant, cut the fillets and thighs into large cubes. Refrigerate overnight.
Crush the pheasant carcass, flambé it with Armagnac and compose a game stock with the aromatic garnish and a few juniper berries.
The same day, blanch the orange and lemon zest.
Put the pork loin and fat bacon through a mincer, through a large grill.
Dice the duck liver roughly.
In a very cold salad bowl, combine the loin, bacon fat, foie gras and diced pheasant. Add the game stock little by little. Salt and pepper to taste. Add the crushed juniper berries, the citrus zest. Check the seasoning.
Line a terrine, fill it with elements.
Bake for 45 minutes in a bain-marie in an oven at 160°C.
