Duck Liver Terrine

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.