Duck Liver Terrine

  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)

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