{"product":{"product_id":"1553653912","title":"Au Pied de Cochon: The Album : A Cookbook from the Celebrated Restaurant","price":"152.17","image_url":"https://m.media-amazon.com/images/I/51V2jKqxRDL._SL500_.jpg","url":"https://www.amazon.com/dp/1553653912"},"comments":[{"body":"The recipe seem to be from Martin Picard / Pied de cochon.\r\n\r\nI was not able to find table of content online but if you can find his first book (sugar shack was second I think) at the local library maybe it would be worth checking if there is something on his canned recipe or terrine.\r\n\r\n[https://www.amazon.com/Au-Pied-Cochon-Martin-Picard/dp/1553653912](https://www.amazon.com/Au-Pied-Cochon-Martin-Picard/dp/1553653912)\r\n\r\nOtherwise I would probably start with a classic terrine like this [https://www.youtube.com/watch?v=syUxiAphhzc](https://www.youtube.com/watch?v=syUxiAphhzc) and try to figure out what ingredients / layerw would be able to survive canning heating step.\r\n\r\nSee also this recipe : [https://bobarno.com/thiefhunters/duck-in-a-can/](https://bobarno.com/thiefhunters/duck-in-a-can/), duck in a can was actually one of he recipe served at Pied de cochon (see here [https://www.youtube.com/watch?v=pmBFsm9iEZQ](https://www.youtube.com/watch?v=pmBFsm9iEZQ)).\r\n\r\nWhile looking for a video of that I have found that recipe : https://cuisinez.telequebec.tv/recettes/2956/canard-en-conserve\r\n\r\nThe serving from the can is fun / rustic but they probably used canning to help production / preservation. I listened to his amazing sugar shack tv show for a time (https://unchefalacabane.telequebec.tv/) and you can see his tought / working process. Sadly, no search engine so I cannot check if there was any \"canned\" recipe that could give some hints...","subreddit_name":"AskCulinary","author":"cerveauLent"}]}