Duck terrine with hazelnuts and green peppercorns (Terrine de canard aux noisettes et poivre vert) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 32) by Wolfgang Puck

  • shallots
  • ground allspice
  • bay leaves
  • Cognac
  • duck breasts
  • hazelnuts
  • Madeira wine
  • thyme
  • green peppercorns
  • pork shoulder
  • Port wine
  • salt pork
  • duck livers
  • pork fatback
  • goose liver pâté
  • EYB Comments

    Meat must marinate for five to six days. Finished pâté must be chilled for one day.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Meat must marinate for five to six days. Finished pâté must be chilled for one day.

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