Many years ago, Jim, Tricia and I went to a fantastic restaurant on L’ Ile Saint Louis called the Le Sergent Recruteur.
I was so impressed, that when Tricia and I visited Paris again in 2010, we made certain to go back there.
Many of you may have been to this delightful restaurant, but I could not believe the amount of food that was being served, as well as the ambiance. Each course had its own wine selection too.
From the minute we walked in, the goodies just kept coming. Plates of fresh vegetables, homemade soup, and various selections of country style terrines. Plus delicious french breads.
Which brings me to this week’s recipe of Duck terrine with figs.
According to David Lebovitz this is a simple recipe that can be made in your very own kitchen.
Yes, you can make it in your kitchen, but I did not think it was exactly simple. I felt as though I was chopping for two days straight and then some. However, once it started baking, the aroma was wonderful and I knew it was going to be worth it.
After blending in the fridge for 48 hours, I was happy with the results.
This turned out to be a fantastic and tasty terrine, even if it was filled with chicken livers, figs, and such.