Duck liver terrine

Yield: 6 servings

Measure Ingredient
\N \N (Adapted from a recipe by Michel Guerard)
\N \N 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
\N \N A pinch quatre spices
250 millilitres Of 45% butterfat cream
4 eaches Egg yolks
2½ tablespoon Armagnac
1 tablespoon Butter
1 tablespoon Armagnac

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

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