Gordon's rustic pâté

INGREDIENTS

• 200g skinless duck breasts
• 200g skinless chicken breasts
• 150g pork tenderloins fillet
• 2 plump garlic cloves , peeled
• 3-4 sprigs fresh thyme
• 3 tbsp Armagnac brandy
• 2 tbsp olive oil
• 2 tbsp goose fat or butter, plus extra for greasing terrine
• about 250g thinly sliced rindless streaky bacon (dry cure is best) or pancetta
• 1kg best quality sausagemeat (at least 85% meat)
• 150ml double cream
• 4 tbsp chopped parsley
• 2 tbsp chopped tarragon
• 1 tbsp chopped thyme or rosemary