Duck Liver Terrine with Apple-Mango Chutney

FOR CHUTNEY: In a small nonreactive saucepan over medium heat, melt the butter. Add the onion and sauté until tender, about 3 minutes. Stir in the brown sugar and sauté for 2 minutes. Add the apples, mango, vinegar, mustard seeds, pepper flakes, bay leaf, cinnamon stick and cloves. Stir well, cover and cook over medium heat until the apples have softened, 5-10 minutes.

Uncover, add the cider and cook over low heat until the juices are reduced to a somewhat syrupy consistency, 10-15 minutes. Remove from the heat and let cool completely before serving.

FOR TERRINE: Combine the duck livers, milk and wine in a 1-qt bowl. Cover and refrigerate overnight.

The next day, drain the livers and place in a food processor fitted with the metal blade. Process until completely smooth, about 1 minute. Transfer to a bowl.

In the food processor, combine the pork, pork fat back, salt, mixed spices, pepper and dried thyme. Add the cream and process for 45 seconds. Add the liver mixture and pulse on and off until the mixture is well combined.

Press the mixture evenly into a terrine or similar container 10 inches long by 3 1/2 inches wide by 3 1/2 inches deep. Decorate the top with the thyme sprigs and bay leaves. Cover and refrigerate for 1 hour.

Preheat an oven to 350 degrees F. Place the terrine in a deep baking pan and pour hot water into the pan to reach two-thirds of the way up the sides of the terrine. Bake, covered, until an instant-read thermometer inserted into the center registers 140 degrees F., 45 minutes-1 hour. Remove from the oven and remove the terrine from the baking pan. Let cool, then refrigerate overnight.

Cut the terrine into slices and arrange on individual plates. Accompany with a spoonful of the chutney.