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.

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

March 12th, 2017


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