Duck terrine with pistachios, cranberries, and brandy with Cumberland sauce

Terrines are apparently a very, very big deal. This dish is garnished with orange and lemon zest, pea shoots and basil. I find that the Cumberland sauce tastes terrible on its own but makes some sort of sense when tasted with the duck terrine. It’s mostly Port wine, anyway.

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Terrine de canard aux pistaches et canneberges avec sauce Cumberland
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Duck terrine with pistachios, cranberries and brandy

March 12th, 2017

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