*  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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