Duck skin and fat, plus duck liver if available • fresh bacon, 1/2 pound lean pork loin • onion, garlic, carrot • green peppercorns, thyme, savory, sage, rosemary, mint • white wine • French bread toast • fresh duck costs $20 at the farmers market, that is $3.30 a pound. This recipe uses 1 pound of duck skin and fat, and 1 pound pork to make 2 pounds of duck pate, 4 meals for $5, $1.25 each