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Goose neck terrine

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Funkhaus Farm, Jan 19, 2017.

  1. Funkhaus Farm

    Funkhaus Farm Out Of The Brooder

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    May 2, 2016
    Take the heart, gizzard, liver and some lean trimmings from the carcass in the Cuisinart with some salt, garlic, allspice, cold butter and a shot of dry vermouth. Pulse until minced but not overly smooth to make a forcemeat. Stuff it in the skin of the neck. Roast in a hot oven until fully cooked. Refrigerate overnight. Slice and serve at room temperature as an hors d'ouvre.
    [​IMG]

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  2. FoodFreedomNow

    FoodFreedomNow Chillin' With My Peeps

    Sounds and looks great! [​IMG]
     

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