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Pierre Koffmann
4
Easy
By Pierre Koffmann
Published 2012
Preheat the oven to 180°C/350°F/gas 4. Finely mince together the duck, pork and livers. Add all the alcohol, season and mix well.
Line a terrine with the caul, leaving an overhang. Put in half the duck and pork mixture and top with the foie gras. Spread over the remaining mixtu