Duck liver terrine
Yield: 6 Servings -fu
Ingredients:
- 1 tb Vegetable oil
- 90 g Speck
- 325 g Duck livers
- 2 ts Salt
- 1/4 ts Pepper
- 1 pn Quatre spices
- 250 ml Of 45% butterfat cream
- 4 Egg yolks
- 2 1/2 tb Armagnac -garnish:
- 2 c Sultana grapes in small Bunches of 3 to 4 grapes
- 1 tb Sugar
- 1 tb Butter
- 1 tb Armagnac
Instructions:
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 This terrine is wonderful served with a chilled sauternes.
