| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Poultry, Offal, Chef, Main dish | 6 | Servings | |
INGREDIENTS
| -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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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