Duck Liver Terrine
- 1 each duck breasts
- 1 tablespoon vegetable oil
- 90 grams speck
- 325 grams duck livers
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 pinch quatre-epices
- 250 ml cream 45% butterfat
- 4 each egg yolks
- 2 1/2 tablespoons armagnac
- 2 cups golden raisins sultanas
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 tablespoon armagnac
- 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.
duck breasts, vegetable oil, speck, duck livers, salt, black pepper, egg yolks, armagnac, golden raisins, sugar, butter, armagnac
Taken from recipeland.com/recipe/v/duck-liver-terrine-46869 (may not work)