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Duck Liver Terrine

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
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 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, and 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.
Yield: 6 Servings

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