Saturday, April 25, 2009
Duck terrine with almond orange and cranberry
This was actually a big mistake that turned out to be my new project. I made a basic country pate with duck and I inlayed some foie gras scrap an the center. When I cut into it most of the foie melted into the terrine so I couldn't serve it. So to fix it I hollowed it out and set a cranberry gelee. now I have some ideas to make it a perfect circle of gelee in the center. so this one will definatly be revisited.
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Your mistakes look more delicious than my purposeful cooking (and make me hungry).
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