Cut the duck lengthwise, carefully debone, trim and spread into a rectangular shape. (Alternatively, have the butcher prepare the duck). Cut the goose meat into strips, along with the pork and bacon. Season with salt, spices and herbs. Chill and process the meat twice through the finest setting of a meat grinder, the bacon once, then refrigerate.
Add the duck jus to the mixture and puree, then press through a fine sieve. Spread the mixture in the center of the boned duck, fold in the sides and roll. Firmly wrap the duck in heat-resistant plastic wrap.
Poach the duck roulade in the chicken stock for 40 minutes per kg (88 minutes per pound) at a constant 80° C (approximately 175°F). Let the galantine cool in the broth, weight with a board and chill for 24 hours. Remove from the broth, remove the plastic wrap, and carefully rinse away any leaked grease under running warm water and pat dry. Sauté and cut into slices. To serve, arrange the slices on plates atop a fresh salad as desired.