Duck Terrine Mousquetaire

In our recipe for duck terrine, we play with the classic flavors of Gascony--duck, prune and Armagnac--to produce a unique pâté that is the perfect balance of sweet and savory.

We call this pâté a terrine, which is simply the vessel in which it is traditionally cooked. But make no mistake; this is chunky country-style pâté at its best.

Its name also refers to the musketeers, who might have flung themselves down at a tavern table and enjoyed a pâté much like this one. Serve the terrine with ripe figs or grapes, sliced on a baguette, or in a decadent sandwich topped with leaf lettuce and red onions.

Keep one on hand with a box of crackers for an instant and elegant standby hors d’oeuvre. For the perfect pairing try Belgian-style ale, Beaujolais or Burgundy. Or Armagnac.