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

1. Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250'C oven for 20 minutes.
2. Cool, remove skin and dice the breast meat.
3. Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend until smooth.
4. Pour into a bowl and add the diced duck breast meat.
5. Taste for salt and pepper.
6. Pour mixture into an earthenware terrine, cover well, and cook in a bain-marie for 30 minutes in a pre-heated 250'C oven.
7. Terrine should be 5 cm thick.
8. Allow to cool, then place in refrigerator for 24 hours before serving with a spoon straight from the dish.
9. Serve with hot toast, freshly ground pepper and garnish with warm bunches of grapes.
10. To make garnish:
11. Melt sugar and butter in a frying pan.
12. Add grapes and toss quickly for a few seconds.
13. 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)