Harr! This be Iron William Vane's recipe for Christmas Pate

Ingredients
Smoked duck breast – 1
Duck livers – ½ lb
Lean ground pork – ½ lb
Bacon- 1/2 lb
Crushed garlic cloves – 2
Pepper corns - 1 tsp
Salt – 1 tbsp
Ground mace – ½ tsp
White wine – 1 quart
Bourbon from the English colonies up north. Puerto Riccan Rum works just as well. Harr!)– 3 tbsp

Line bottom of loaf pan with diagonal strips of bacon, me matey. Put ground pork, duck liver, remaining bacon, and smoked duck breast into food processor. Grind it up real good. Harrr! Throw all other ingredients into the food processor, else ye’r keel-hauled by the crew. And then, me matey, ye put the whole mess into the loaf pan (or a soufle of approriate size, harr!), and by Black Beard’s pistols, ye put the loaf pan into a bain-marie at 300 (farenheit). Cook until it is done. Let cool to room temperature, then refrigerate. Can keep up to two days. Serve whole on a pretty platter, garnished with prunes and orange slices. Slice up a baguette and bake the pieces to make crostini (learned this from those Venitian dogs. Harr!) upon which the pate can be spread.