Duck Liver Terrine

Title:
Duck Liver Terrine

Yield:
6 Servings

Categories:
Poultry,
Offal,
Chef,
Main
Dishes




Ingredients:





          -full breast from a 1.5 kg


          -duck


     1 tb Vegetable oil


    90 g  Speck


   325 g  Duck livers


     2 ts Salt


   1/4 ts Pepper


     1 pn Quatre spices


   250 ml Of 45% butterfat cream


     4    Egg yolks


 2 1/2 tb Armagnac


          -garnish:


     2 c  Sultana grapes in small


          Bunches of 3 to 4 grapes


     1 tb Sugar


     1 tb Butter


     1 tb Armagnac






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini