Ingredients Jump to Instructions ↓

  1. 1 1/2 kg - duck

  2. 1 tablespoon 15ml Vegetable oil

  3. 90 Speck

  4. 325 Duck livers

  5. 2 teaspoons 10ml Salt

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 1 Quatre spices

  8. 250 45% butterfat cream

  9. 4 Egg yolks

  10. 2 1/2 tablespoons 37ml Armagnac - garnish:

  11. 2 cups 474ml Sultana grapes in small

  12. 1 To 4 grapes - ¥

  13. 1 tablespoon 15ml Sugar

  14. 1 tablespoon 15ml Butter

  15. 1 tablespoon 15ml Armagnac

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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