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@TheorySwine
^^^That potted duck/chicken does look extremely good. I love all that stuff too - pate, terrine's, rilettes, served with cornichons, chutney, salad and toasted bread - dynamite. Had a superb coarse wild-boar terrine in Paris, encased in a layer of smooth fat, served with cubes of jelly made from red wine, and the usual condiments. Wonderful.