Thursday, March 15, 2012

Terrine de canard a l'Armagnac

Eh, what the hell? Might as well give the others reviews. After translating the ingredients I decided that the video to go with this post should be a bit less toddler-mistaking-mom's-cries-of-ecstasy-for-permission-y and more pretty-French-music-y. 

What better way to acquaint yourself with a melange of organ and who knows what else than with the accompaniment of one of France's most beloved chanteuses? Kind of makes you want to stop listening to that dubstep shit so the rest of us don't have to listen to you blast what sounds like an early 90's dialup connection fucking a synthesizer, right? Anyway:

I know canard means duck, so a bit of the mystery is gone. Not sure what Armagnac is. I guess it's a proper noun, but that's all I got. BTW, just to prove I wasn't lying about it looking like cat food earlier:

This one smells a bit more like tuna. 

The flavor is stronger and less nuanced. It tastes more like regular liverwurst. It’s textured similarly to the last terrine, but slightly more coarse. I think this has more liver in it than the last one. I'm not sure if it has duck liver, duck meat, or both, but it does feel and taste slightly more meaty. It’s a bit more like a meat paste, or sausage filling. Something heavier is in there too, somehow it seems to have a touch more bite than the last one. This one is also quite good. I think people who prefer stronger flavors would like this better than the last terrine. Let’s see. The ingredients are:  lean pork fat, chicken liver, duck, eggs, milk, Armagnac (a type of brandy), salt, and pepper. Ok, so it was brandy. Damn, that's fancy. Stay classy, France and stay queer, readers!

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