Goose neck terrine

[Funkhaus Farm]

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.


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[FoodFreedomNow]

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.


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Sounds and looks great!