Sunny day in Paris today. Many will say "at last", because we have had quite a bad spell of rain these past days.
I am getting ready to celebrate my birthday, and want to share with you the appetizer: A Duck Terrine. I started preparing it yesterday, marinating all the meats with Port Wine, Noilly Prat Vermouth, Armagnac, thyme, sea salt, fresh ground pepper, and garlic. Then I cooked it 1 1/2 hours in a "bain marie" (double boil), pressed it with my husbands box of screws (heavy), and now I am going to put it in the fridge till tomorrow.
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