Easy recipe Duck terrine and pineapple

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one hundred and thirty-fiveg/four½oz plain flourabout seventeeng/½oz sugarthreeg saltsixg/⅛oz fresh yeastninety-fiveg/three½oz free-range whole eggseventy-fiveg/two½oz butterabout one hundred and eightyg/sixoz saltabout fifteen thymeabout fifteen rosemarysalt and freshly-ground black pepper about twelve duckabout eight hundredg/onelb about twelveoz duck (Recipes by ingridients duck) fattwo tbsp sherry vinegarthree lobes duck (Recipes by ingridients duck) foie grasabout fiftyg/one¾oz saltpinch pink salt thirty-fiveml/onefl oz cognactwenty-fiveml/¾fl oz white portfour large orangesthree large duckabout fiftyg/one¾oz sea salttwenty-five black pepperfour star anisefive hundredg/onelb twooz demerara sugarabout ten-about fifteen thin slices of Parma hamfour large duckduckabout one hundredg/three½oz sugarone baby pineapplefive hundredml/about eighteenfl oz fresh pineapple juiceabout teng/¼oz agar agar pinch saltabout one hundred and fiftyg/five½oz caster sugarabout fiftyml/twofl oz white wine vinegartwo large pineapplesone pinch ground cinnamonfour peppercornsfour coriander (Recipes by ingridients coriander) seedsfiveg/⅛oz agar agar twentyg/½oz sugarfive hundredml/about eighteenfl oz pineapple juiceone handful coriander (Recipes by ingridients coriander) cressfreshly-ground black pepper. Duck terrine and pineapple. For this recipe you will need a terrine mould or loaf tin, a kitchen blow torch, a mandolin and a steamer pan.. Duck terrine and pineapple.