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Anne Luzzatto's avatar

I always, always learn from Julia...another keeper.

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Zora Margolis's avatar

Thank you for a thought and laugh provoking essay. I once went with a group of fellow gastronauts to a restaurant in DC's Chinatown that had a separate offal menu; we ordered every dish on the menu. The table soon filled with platters of several preparations of pig intestine, duck tongues, duck feet, and duck blood. Ginger and garlic made a mighty effort, but the funk was still the primary flavor profile. I enjoyed the experience, but never repeated it. A little bit of duck blood goes a long way. Which leads me to a note of disappointment found in your recipe: crispy duck skin is perhaps the most delicious by-product of cooking duck, yet you would have us discard it! Even if you don't want to include it in your terrine, it can be retained for garnishing a salad or any number of other dishes, or just a snack for the cook!

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