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Duck Liver Terrine Recipe

Duck Liver Terrine recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Duck Liver Terrine recipe  PDF


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 mi ture 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.

Duck Liver Terrine recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
747 people have voted
Last Reviewed on 2019-09-15



Sunday, Sep 15 2019 Download & Print Duck Liver Terrine recipe  PDF   Vegetable recipes RSS   New

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