I use a rough modification of Andre Soltner’s recipe from his book The Lutece Cookbook for the terrine. I don’t like the milk in it or the duck fat. I use heavy cream (if the liver won’t kill you might as well die smiling) and olive oil. Not a flavorful extra virgin but a bland EVOO (shades of Rachel Ray, I used that term).
This stuff is so rich only small portions can be served or the chickens dine well that night. My daughter’s birthday, my wife’s birthday and my anniversary all happen in the next week or so.
To change subjects…our two little pigglets arrived today. "Pork chop" and "Bacon" are this year’s names. Cute little girls…can’t wait to put them in the freezer in November.