Terrines, Pork Fat, and Duck, oh my!

Holy crap, look at what Chris has new at the Goose -- a pork and scallop terrine with unagi and pink peppercorns and a potted foie gras mixed with Triple Sec and Grand Marnier topped with a port wine gelee, candied orange zest and juniper berries. Get in line behind me! [The Goose Blog]