Duck Liver Terrine

Recipe Ingredients

		Breast from a 1.5 kg - duck
1 tablespoon	15ml	Vegetable oil
90		Speck
325		Duck livers
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Quatre spices
250		45% butterfat cream
4		Egg yolks
2 1/2 tablespoons	37ml	Armagnac - garnish:
2 cups	474ml	Sultana grapes in small
1		To 4 grapes - ¥
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Armagnac

Recipe Instructions

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, This terrine is wonderful served with a chilled sauternes.

Source:
MOLTO MARIO

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