Duck Liver Terrine

* Exported from MasterCook *

DUCK LIVER TERRINE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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.



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