Duck liver terrine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (Adapted from a recipe by Michel Guerard) | ||
| Full breast from a 1.5 kg duck | ||
| 1 | tablespoon | Vegetable oil |
| 90 | grams | Speck |
| 325 | grams | Duck livers |
| 2 | cups | Sultana grapes in small bunches of 3 to 4 grapes |
| 1 | tablespoon | Sugar |
| 2 | smalls | Teaspoons salt |
| ¼ | teaspoon | Pepper |
| A pinch quatre spices | ||
| 250 | millilitres | Of 45% butterfat cream |
| 4 | eaches | Egg yolks |
| 2½ | tablespoon | Armagnac |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Armagnac |
Directions
SOURCE: AUSTRALIAN VOGUE WI
GARNISH
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. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94