Smoked goose and duck liver terrine

This terrine combines a mild smoky flavour with a medium-fine terrine to create a surprising recipe.

Makes 1000g.

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Mustard

Ingredients

250

g

smoked goose filet

500

g

pork belly

18

g

curing salt

250

g

duck liver

2

g

fennel seeds

2

g

mustard seeds

2

g

bay leaf powder

2

g

thyme

2

g

mace

2

g

black pepper

2

g

dextrose powder

250

g

goose breast, smoked

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