Recipe - Duck Liver Terrine

full breast from a 1.5 kg
duck
1 tablespoon Vegetable oil
90 g Speck
325 g Duck livers
2 teaspoon Salt
One fourth teaspoon Pepper
1 pn Quatre spices
250 ml Of 45% butterfat cream
4 Egg yolks
2 One half tablespoon Armagnac
garnish:
2 cup Sultana grapes in small
Bunches of 3 to 4 grapes
1 tablespoon Sugar
1 tablespoon Butter
1 tablespoon Armagnac

Place duck breast in roasting tin, pour oil over, and cook in a preheated
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
minced duck breast meat. Taste for salt and pepper. Pour mixture into an
earthenware terrine, cover well, and cook in a bainmarie for 30 minutes in
a preheated 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