How to Make Duck Pâté

Credit: Landon Nordeman

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1. Cut the duck breasts into 1/2" cubes. Transfer duck, garlic, orange liqueur, olive oil, and bay leaves to a small bowl; stir to coat the duck pieces. Cover and refrigerate for at least 1 day and up to 3 days, to allow the flavors to come together. (The longer the duck marinates, the better the pate will taste.) Cut the pork shoulder and the fatback into thin sheets. Cut sheets lengthwise into 1/8"-wide strips. Cut strips crosswise into 1/8" cubes. Mound the pork and fatback into separate piles on the cutting board and finely chop them by running a chef's knife over the piles several times; transfer pork and fat to bowls and set aside in the refrigerator to let chill.