Duck terrine with pistachios from The Art of Charcuterie (page 176) by John Kowalski and The Culinary Institute of America

  • thyme
  • pork fatback
  • Show all ingredients...
  • Serves : makes one 2 lb / 907 g terrine

  • EYB Comments

    Begin recipe 2 days ahead. Use the book’s “Pâté spice mix #1 on page 35.

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

    Begin recipe 2 days ahead. Use the book’s “Pâté spice mix #1 on page 35.

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