2 duck breasts
2 duck legs
10 ounces bacon
10 ounces ground pork
1 tablespoon cognac
2 1/4 teaspoons fine salt
1 teaspoon white pepper
2 shallots, finely chopped
Handful flat-leaf parsley, finely chopped
Fatback, thinly sliced, or uncured bacon strips, for covering the base of the terrine
2 bay leaves
1 large piece caul fat (enough to cover the top of the terrine; see Cook's Note), optional
Serving suggestions: cornichons and crusty bread
Caul fat is a thin membrane that surrounds the internal organs in some animals, such as cows, sheep and pigs. It is often used as a casing for sausages or roulades, or as a top layer for pates. It does not have much flavor, so its primary purpose is either to hold something together or to provide some fat/moisture as the food cooks. If you cannot find caul fat, you can make the terrine without it.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.