2/ Inside the ducks.https://twitter.com/HyperDupont/status/1284929875619586048?s=20 …
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3/ I like pâté, yes. It's rich, smooth, spreadable meat emulsion. Picture a high end Vienna sausage blended and spread on a cracker. Not super duper AMAZEBALLS, but, you know, yummy.https://twitter.com/micahodor/status/1285010650352308225?s=20 …
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4/ It keeps for a week or so. Yes, scrumptious. I take 2 lbs livers, soak in water for days to remove metallic tang, lightly cook in butter, with a minced onion. Then puree with salt, pepper, 1 lb cream cheese, 1 tsp cognac, then chill.
https://twitter.com/yorrick09/status/1285009423124111361?s=20 …This Tweet is unavailable.Show this thread -
5/ It is worth it to me, ethically, because I made a commitment to myself use as much of each animal that i slaughter, as possible. Also, pretty low effort. 15 minutes work.https://twitter.com/micahodor/status/1285010650352308225?s=20 …
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Where do you find the duck livers?
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I live on a farm. I raise ducks. Last weekend:pic.twitter.com/r9r20gcL3q
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Ok, I have to ask, though. Is pate... good? I get that it's elegant and high class, but I always figured it was a conspicuous consumption thing. "Look how rich we are, we raise a whole goose just for the liver!" I know you want to use the whole buffalo, but is it worth it?
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I know where you’re coming from. I felt the same way till I sort of accidentally ordered it (it came on a charcuterie board. ) I did the “might as well try it” and I was surprised how tasty it was.
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