I'm with Mark. With something that rich I think you need acid, and a little sugar. Riesling (I'd go Kab or Spat), sec-tendre or demi sec Vouvray or Montlouis (or Cour Cheverny), Alsace PG.
Of course, it all depends on end result- how much orange liqueur, how fatty was the meat, etc. If closer to a pate de campagne, then PN or CF. If richer/more moist, acid and sugar.