Duck Liver Terrine

Categories: Poultry | Offal | Chef | Main dish

Serves: 6 Servings

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

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.

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

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