On the menu tonight and this weekend:
Pressed terrine of duck with confited garlic, turnip, and baby carrot.
I have been loving making these emulsified sausages! This week we have a pork bologna with garnish of confit duck gizzard and herb, scented with cardamom and mace. Yuuuummmyyy! This will be one of the pivotal players on our salumi team this week. See you at dinner time!
herby pork pate with white-wine-macerated sour cherries for your pleasure
Sighted on this week’s dinner salumi plate—GTF mortadella with ham and duck gizzard garnish. Mortadella is a true emulsified sausage and ours is gently spiced with cardamom, mace, and ginger.