Duck Liver Terrine

Ready in 1 hour

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2 1/2 tb Armagnac
90 g Speck
1 pn Quatre ├ępices
325 g Duck livers
1/4 ts Pepper
250 ml 45% butterfat cream
4 Egg yolks
1 tb Armagnac
1 tb Vegetable oil
1 tb Sugar
1 tb Butter
2 ts Salt
2 c Sultana grapes; in small bunches of 3 to 4 grapes

Original recipe makes 6



Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250C 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 250C 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.

Calories Per Serving: 441 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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