The Foie Gras

1. Separate the lobes of foie gras and de-vein. Butterfly each lobe and de-vein accordingly.
2. Season the foie gras with salt and five spice, mixed together, and place it in the loaf pan. Refrigerate for 24 hours.

The Crust

1. Mix flour and salt, then cut in the cold butter. When it resembles course crumbs, add the egg yolk and water and knead until just combined. Cover with a towel and set aside in a cool place for 3 hours.

The Terrine

1. Preheat the oven to 480°F.
2. Roll the dough into a rectangle approximately ½ cm thick so that when inserted into a loaf pan there enough overhang to fold and cover filling. Add the foie gras to the loaf pan and cover it with the rest of the dough. Seal the edges.
3. Pierce two holes in the crust and decorate with excess dough.
4. Bake at 480°F for 15 minutes, then lower the temperature to 430°F and continue to bake for another 15 minutes. Next, reduce the temperature to 350°F and bake for another 15 minutes. The final internal temperature the dish should be 80°F. Let cool for 8 hours.

The Gelée

1. Put the chickens, necks, gizzards, carrot, celeriac, garlic, onion, clove and thyme in a large pot. Cover completely with water and bring to a boil. When the water reaches a boil, reduce heat to a simmer and cook, uncovered, for 1 hour.
2. Skim off any foam and strain the broth through a fine mesh sieve. Return to pot and bring to a boil. Season the broth with salt and pepper and reduce the heat, simmering until the broth evaporates and measures 1 ¼ cups. Adjust the seasoning as needed; the broth should be well-seasoned.
3. Take the mixture off the heat. Soak the gelatin in cold water and sherry vinegar. Mix gelatin into the broth and refrigerate.

To Finish

1. Pour gelée into the paté en croute via the two holes in the crust until full and chill. Once chilled, remove the paté and pour in remaining gelée to fill additional space. Remove from mold before serving.