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Ингредиенты
- full breast from a 1.5 kg duck
- 1 Tbsp. Vegetable oil
- 90 gm Speck
- 325 gm Duck livers
- 2 tsp Salt
- 1/4 tsp Pepper
- 1 pch Quatre spices
- 250 ml Of 45% butterfat cream
- 4 x Egg yolks
- 2 1/2 Tbsp. Armagnac garnish:
- 2 c. Sultana grapes in small Bunches of 3 to 4 grapes
- 1 Tbsp. Sugar
- 1 Tbsp. Butter
- 1 Tbsp. Armagnac
Инструкции
- Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250'C oven for 20 min. Cold, remove skin and dice the breast meat. Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend till smooth. Pour into a bowl and add in the diced duck breast meat. Taste for salt and pepper. Pour mix into an earthenware terrine, cover well, and cook in a bain-marie for 30 min in a pre-heated 250'C oven. Terrine should be 5 cm thick. Allow to cold, then place in refrigerator for 24 hrs before serving with a spoon straight from the dish. Serve with warm toast, freshly grnd pepper and garnish with hot bunches of grapes.
- To make garnish: heat sugar and butter in a frying pan. Add in grapes and toss quickly for a few seconds. Flame with armagnac and serve hot, This terrine is wonderful served with a chilled sauternes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 60 | 47% |
| Total Fat 6.8g | 9% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 289mg | 96% |
| Sodium 870mg | 36% |
| Potassium 146mg | 4% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.1g | 1% |
| Protein 11.96g | 19% |
