Preparation

Peel the duck and, together with the skin and fat, grind in a mincer or in a food processor. Clean the liver of membranes and chop finely. Place the duck meat, minced pork, liver, brandy, candied gooseberries and spices in a bowl and mix well with your hand.
Preheat the oven to 180°C.
Grease the tin with fat and place the meat in it. Cover with aluminium foil.
Place in the preheated oven and bake for 2 hours. Remove the foil a few minutes before the end.
Let the pâté cool completely before removing from the tin and slicing (preferably leave overnight in the fridge).