Slice of Pate En Croute

This is a slice of our "House Croûte." The farce is crafted from the jowl, shoulder, and smoked belly of beautiful free-range Essex pigs, studded with diced confit tongue and cured cheek. At its center is an inlay of mousse de canard complemented by a single prune. Duck liver, green peppercorns, quatre épices, and port tie the flavors together, all encased within an all-butter pâte brisée.

This is based on the recipe that placed us 4th at the World Championships in Lyon.