Duck terrine with truffled breast of duck (Terrine de canard au poitrine de canard truffée) from Pâtés and Terrines (page 72) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

  • cooked ham
  • Port wine
  • Show all ingredients...

  • EYB Comments

    You may use one of the pâté spice recipes on p.22. Can substitute morel mushrooms soaked in Port wine for the truffles.

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Notes about this recipe

  • Eat Your Books

    You may use one of the pâté spice recipes on p.22. Can substitute morel mushrooms soaked in Port wine for the truffles.

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