| 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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