Duck Liver Terrine
Yield
6 servingsPrep
15 minCook
50 minReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck breasts
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 90 | grams |
speck
|
* |
| 325 | grams |
duck livers
|
* |
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pinch |
quatre-epices
|
* |
| 250 | ml |
cream
45% butterfat |
*
|
| 4 | each |
egg yolks
|
*
|
| 2 ½ | tablespoons |
armagnac
|
* |
| Garnish | |||
| 2 | cups |
golden raisins
sultanas |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
armagnac
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck breasts
|
*
|
| 15 | ml |
vegetable oil
|
|
| 9E+1 | grams |
speck
|
* |
| 325 | grams |
duck livers
|
* |
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | pinch |
quatre-epices
|
* |
| 2.5E+2 | ml |
cream
45% butterfat |
*
|
| 4 | each |
egg yolks
|
*
|
| 38 | ml |
armagnac
|
* |
| Garnish | |||
| 473 | ml |
golden raisins
sultanas |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
armagnac
|
* |
Directions
Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250'C oven for 20 minutes.
Cool, remove skin and dice the breast meat.
Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend until smooth.
Pour into a bowl and add the diced duck breast meat.
Taste for salt and pepper.
Pour mixture into an earthenware terrine, cover well, and cook in a bain-marie for 30 minutes in a pre-heated 250'C oven.
Terrine should be 5 cm thick.
Allow to cool, then place in refrigerator for 24 hours before serving with a spoon straight from the dish.
Serve with hot toast, freshly ground pepper and garnish with warm bunches of grapes.
To make garnish:
Melt sugar and butter in a frying pan.
Add grapes and toss quickly for a few seconds.
Flame with armagnac and serve warm.
