Duck Liver Terrine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-full breast from a 1.5 kg duck,
1 tbsp: Vegetable oil,
90 gram: Speck,
325 gram: Duck livers,
2 tsp: Salt,
1/4 tsp: Pepper,
1 pinch: Quatre spices,
250 milliliter: 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,
Directions:
Place duck breast in roasting tin, pour oil over, and cook in a
pre-heated 250C 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 250C 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.
Source from luhu.jp
pre-heated 250C 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 250C 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.
Source from luhu.jp