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DUCK LIVER MOUSSE
at Table, Donkey and Stick

LOGAN SQUARE

You needn’t look far in this town to find an overpriced poultry liver mousse packed into a Mason jar and gilded with some sort of fruit gelée. This eight-buck wonder trumps them all. It will arrive abstractly outfitted with cleverly chosen garnishes such as a rhubarb coulis and toasted pecans. Spread some on a hunk of the warm, house-baked rye baguette and lean into its melty, whipped-butter texture and rich flavor.

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