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Duck liver terrine
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| Artist: |
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| Categories: |
Appetizers, Duck, Entrees, Exotic, Poultry, Terrines / Mousses & Pates |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| | -full breast from a 1.5 kg | | | -duck | | 1
| tbsp | Vegetable oil | | 90
| grams | Speck | | 325
| grams | Duck livers | | 2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| pinch | Quatre spices | | 250
| ml | Of 45% butterfat cream | | 4
| | Egg yolks | | 2 1/2
| tbsp | Armagnac | | | -garnish: | | 2
| cup | Sultana grapes in small | | | Bunches of 3 to 4 grapes | | 1
| tbsp | Sugar | | 1
| tbsp | Butter | | 1
| tbsp | Armagnac |
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Procedures:
| 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: melt sugar and butter in a frying pan. | | 11 | Add grapes and toss quickly for a few seconds. | | 12 | Flame with armagnac and serve warm, this terrine is wonderful served with a chilled sauternes |
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1 reviews |
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