Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie Brian Polcyn, with Michael Ruhlman. Norton, $39.95 (256p) ISBN 978-0-393-63431-0 ...

In July, many of us dove head first — with no regard to our personal safety (i.e., ...

1 cup duck foie gras, cut into 1/2-inch pieces (see Note) Instructions: Heat oven to 250 degrees. Combine foie gras, livers, eggs, garlic powder, onion powder, salt and white pepper in a blender ...

Pack the finished pate in a decorative terrine or glass bowl, or for individual portions, into small ramekins, 1 1/2 to 2 ounce capacity. Cool. Meanwhile, soften the gelatin in the port wine and ...