To make the duck confit start the day before by grinding a rub of salt, pepper, star anise and thyme and sugar. Thoroughly work the rub into the two duck legs and one of the breasts and place in the fridge overnight to rest.
The following day rinse the rub from the pieces of duck and pat dry with paper towels. Place the duck pieces into a roasting tray or casserole pot with the fat and cook in the oven at 140°C for 3 hours.
Remove the duck from the fat and shred the meat from the bones; the meat should flake away from the bone effortlessly. Place the meat to one side for use later.
Chop the remaining duck breast into pieces, season with salt and place in a food processor. Blend the duck while slowly adding the cream, until a smooth mousse forms.
Saute the diced shallots with the garlic puree and thyme until clear and soft, do not add any salt.
Gently mix the duck confit, duck mouse, Bury Black Pudding, chopped pistachios, and onion mixture together until well combined.
Line a terrine mould with cling film so it overhangs the sides and fill with the mixture, pat down to even out, fold the remaining cling film over the top to seal it and cook in the oven for 30 minutes at 130°C.
Remove and leave to cool and then set in the fridge overnight.
To serve slice remove the mould and cling film and slice as required.