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
  • Cognac
  • Show all ingredients...

  • EYB Comments

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

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  • Eat Your Books

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

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