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
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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.