Foie Gras Terrine with Cantaloupe, Duck Prosciutto, and Preserved Porcini

This is a different way of creating texture and flavor with foie gras—shaping it in the form of a small dome that’s filled inside with mushrooms, duck prosciutto, and almonds, and spiking the outsides with shards of broken peppery tuile. The tuile is seasoned with grains of paradise, a West African spice related to cardamom that has a pungent, black-pepper-like flavor with hints of citrus. You want to balance the sweetness of the melon and the foie, counterbalance it with spice and salty pr