Pâté en Croûte: Special Duck and Dried Sour Cherries Edtion.
Pretty feathery pastry.
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.
Doing what Pablo Neruda wants me to do with cherries in preparation for spring, I think.
Plenty of similar cooked charcuterie offerings available, in addition to raw sausages and a wide variety of cuts from all animals.
Your blog is making me so happy that I’ll be going to Society Fair at the end of this month with the DR.com folks.
Of course, now that I realize that these works of art aren’t snapped up immediately, I might head down this weekend!
Myummy. Have you been reading Witnessness? I’ve never seen the word “palatibilitinessness.” or we’re you just stuttering with delight?