Preheat the oven to 160°C / 325°F / Gas mark 3.
Use a shallow baking dish for the duck breasts and bake in the oven for 20 minutes.
Discard any bit of skin that remains, then pour the duck fat into a bowl or jug to cool.
Reserve 6 bacon rashers, then roughly chop the remainder.
Roughly chop the cooked duck meat.
Use a food processor to blitz the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl.
Tear up the bread and soak in the milk for 5 minutes.
Squeeze the bread out adding it in the food processor with the shallots, garlic and livers.
Process to a coarse texture, then add to the bowl and combine well.
Use a pestle and mortar to grind the peppercorns, coriander seeds and cloves to a coarse powder.
Stir in the cinnamon. Add the spices to the meat along with 4 tablespoons of the reserved duck fat, the brandy, eggs and 2 teaspoons of salt.
Mix together with your hands until everything is combined.
Press half the mixture into a 1.5-litre baking dish or similar.
Scatter over the peanuts and cranberries, then cover with the remaining meat mixture.
Arrange the reserved bacon rashers over the top.
Cover the dish tightly with foil, then put in a roasting tin.
Put the kettle on and add the boiling water into the tin to come halfway up the sides of the dish.
Bake for 2 hours, remove the foil and bake for 15 minutes more until the top turns golden and brown.
Cool completely, then wrap in fresh foil and chill for 2 days before serving.