I have some nice duck confit (the picked necks and wings from several confit ducks), which I was planning to turn into a terrine. I had it in my head that I should use a liver with it too.
Well, after looking at recipes, it looks like the typical route is to finely shred the meat, blend it with duck fat and seasonings, and eat that as a terrine. People tend to make nice smooth refined mousse with their duck livers.
But now I have the ingredients for both. Better to keep them as separate dishes, or combine them?
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