Terrine of foie gras with canard confit from Gordon Ramsay's Passion for Flavour by Gordon Ramsay and Roz Denny

  • thyme
  • white Port wine
  • Show all ingredients...

  • EYB Comments

    Preparations for this dish need to start a day in advance. Can substitute duck fat for goose fat, and goose foie gras for whole duck.

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

    Preparations for this dish need to start a day in advance. Can substitute duck fat for goose fat, and goose foie gras for whole duck.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.