Preheat the oven to th. 7 ( 210°C ).
Denervate the foie gras. Take 100 g, mix them with the port and the parsley, of which you will have reserved a few leaves for the decoration. Mix the dough thus obtained with the pork and the minced bacon, kneading thoroughly. Season with salt and pepper.
Cut the bacon bard to the dimensions of the terrine. Place it in the bottom, arrange the strainer, leaving it largely overhanging the edges. Put a layer of mince, lay the salted and peppered foie gras on it, then cover and wrap it in the mince. make a brace with strips of bard, decorate with the reserved parsley leaves and fold the strainer over it.
Cover the terrine, place it in a simmering bain-marie and bake in the oven for 1½ hours. Leave to cool completely.
Take out the pâté, get rid of the bard. Wash and dry the terrine, then put the pâté back in. Melt the lard over a low heat and pour it into the terrine all around the pâté.
Refrigerate at least 2 days before consuming.
