• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Duck Liver Terrine

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • -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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?