1. Remove fat from duck, too. It should weigh ~3 1/2 pounds. 2. Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat. Blend to a medium consistency. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. Stir in the ham. 3. Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours. 4. Remove the loaf pan from the water and pour off any fat. Weight down with a heavy object (a foil-covered brick works well) and cool. Remove the weight, cover, and refrigerate for several days. Bring to room temperature before serving. 5. Onion marmalade complements the pate well. I didn't serve the marmalade. 6. *** Make several days in advance ***. ---------------------------------------------------------------------------
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