Foie Gras terrine and Polaine toasts

 Whilst I am keen to use the local produce and sex it up a bit, whats not like about  Foie Gras. We get regular deliveries from France so pain polaine is no problem, but in truth the Gabonese make great bread.
The Foie gras terrine I made last week, still looking for nitrate salt but had a great bottle of sauterne and a cheap cognac for the marinade.
Blood orange fluid gel for a bit of sweet and tartness, apple blossom and some fine grated salted pistachio praline.