But Not at Any Price

I only found foie mi-cuit and I wanted raw lobes. I want the fun of deveining them and everything. But with mi-cuit running from 60 Euros (canard/duck - Spanish) to € 160 (French - goose) a kilo (divide by 2 for $ per pound [I think]) - - at that price I'm not making a terrine today.

Maybe a nice pork roast will do instead. I'm thinking... a dijonmustard, maple, rosemary crust. I'll have to do some research. chef2chef.net here I come (a favorite research source for recipes).

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