Pâté en Croûte: Special Duck and Dried Sour Cherries Edtion.
Some duck marinated in Sailor Jerry rum. Damn fine rum. Nice & spicy. Then a nod to Neil Diamond’s fruit of choice. Farce a gratin (chicken livers marinated in brandy, shallots, duck fat), pork (30% of the weight of the duck), confit gizzards, fatback, pistachios and some warm spices. No structural breaches and the most recent pastry proportions provided noteworthy savor and palatabilitinessness. A worthwhile endeavor. It’s be even more worthwhile is someone bought any of the damned stuff rather than gazing mouth agape at the meat case as if it were some sort of kooky dead animal exhibit at the zoo.
Plenty of similar cooked charcuterie offerings available, in addition to raw sausages and a wide variety of cuts from all animals.