Free Recipe Duck Liver Terrine
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Duck Liver Terrine Recipe
-full breast from a 1.5 kg
-duck
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
Duck Liver Terrine Preparation
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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