*  Exported from  MasterCook  *
 
                             DUCK LIVER TERRINE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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 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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