Duck & pork terrine with cranberries & pistachios

INGREDIENTS

• 2 duck breasts , about 300g/10oz each, skin removed and reserved
• 200g thinly sliced streaky bacon rashers
• 1kg pork shoulder, cubed
• 2 slices bread , crusts removed
• 100ml milk
• 3 shallots , roughly chopped
• 1 large garlic clove , roughly chopped
• 200g ducks or chicken livers, roughly chopped
• 6 black peppercorns
• 12 coriander seeds
• 2 cloves
• good pinch ground cinnamon
• 2 tbsp Cognac or brandy
• 2 eggs , beaten
• 25g shelled pistachios
• 50g dried cranberries