Goose Pate en Croute
If you're looking for a way to put goose on the holiday table, but dont want to roast a whole bird, you've found the alternative.
This fancy terrine is made with pastry stuffed with ground goose and pork with a little juniper berry and some dried cranberries soaked in Luxardo (maraschino cherry liqueur). It is garnished with a smoked goose breast and pan-seared duck livers. The aspic on top is made with cranberry and yuzu juices (Japanese citrus).
Due to the fragile nature of this terrine, it CAN NOT BE SHIPPED.
PICK UP ONLY AT EAST END MARKET IN ORLANDO, FL.