Hot Duck Pate in Puff Pastry recipe

Ingredients:
1 x Duck, approx. 4 lb
1/2 lb Pork butt, cubed

1/2 lb Veal shoulder, cubed
1 pch Nutmeg
1 pch Allspice
1
pch Thyme
1 x Bay leaf
8 oz White wine
2 x Cloves garlic,
unpeeled
2 x Eggs
1 oz Truffles, chopped
1/4 lb Pistachio nuts,
blanch/skin
1/4 cup Duck glaze, ?? what's that
1 tbl Truffle juice

12 oz Foie gras
1 x Truffle, thinly sliced, opt
2 lb Frozen puff
pastry, thawed
1 x Egg, beaten w/1 T milk salt & pepper to taste

Procedures:
Remove meat from legs and breast of duck. Remove all skin and fat. Marinate
duck meat, pork butt and veal shoulder with nutmeg, allspice, thyme, bay
leaf, wine and garlic for 3 or 4 days in the refrigerator.
Drain all the
liquid and whole spices from the meat. Peel the garlic cloves, and, with the
marinated meat, run through a meat grinder on a coarse setting. Mix the
ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze,
truffle juice, salt and pepper to make a pate.
Form pate into twelve
2-inch balls. Top each with a small slice of foie gras and a thin slice of
truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip,
approximately 20-by-4-inches. Place 6 balls of pate, spaced at 3-inch
intervals, on two of the pastry strips. Brush egg wash on the pastry
surrounding the pate; cover with remaining sheets of pastry, pressing
between the individual balls. Cut around each pate with a large ring cookie
cutter, pressing to seal the edges. Place the sealed pates on a buttered
baking sheet. Decorate the tops with leftover puff pastry (using egg wash as
"glue"); then brush with egg wash. Bake in a 425'F oven for 10 to 15
minutes.
Place the pates on serving plates and ring with Sauce
Perigueux.