Break 5 speculaas biscuits into the blender, turn it on the create a fine powder.
If you live outside the Netherlands or Begium: cut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour, then pulverise in the blender.
Mix 80g duck paté with 1 tbsp red port, divide in 4 parts and use both hands to create 4 small balls. Cover them with the powder.
Do the same with 80g wild boar paté and 1 tsp armagnac.
The third ball is made from pigeon paté with pistachio nuts.
Serve the duck balls with cranberry compote, the pigeon balls with apricot jam end the boar with onion compote
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