How To make Duck Liver Terrine
-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.
How To make Duck Liver Terrine's Videos
How to Make Foie Gras Terrine - Best Foie Gras Terrine Recipe - Foie Gras Recipe
Learn how to make the best foie gras terrine recipe. You must follow the exact weights of the ingredients as the seasoning of this foie gras terrine recipe is perfect.
Many gourmands think of Foie Gras terrine as the supreme delicacy. You must follow the exact weights of the ingredients as the seasoning of this terrine is perfect.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Foie Gras Terrine Recipe intro: 0:08
Foie Gras Terrine Recipe ingredients: 0:38
Foie Gras Terrine Recipe method: 0:46
How to season a Foie Gras Terrine? 1:53
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Foie gras terrine - made sous vide
Recipe:
Foie gras terrine or as the French are saying Terrine de foie gras is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.
So I find that this is the perfect recipe to make using sous vide.
Rearding animal welfare I recommend this article:
How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
FIND THE FULL RECIPE HERE:
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Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks
Quit loafing around! This Million-Dollar Country Pâté recipe is made with pretty basic stuff, but the results are solid freaking gold: chfstps.co/29PYUmD
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Homemade Foie Gras Terrine Recipe
Foie gras terrine is a classic French delicacy very popular, especially at Christmas time. Fat duck liver is slowly cooked in a terrine at bain marine and served with spiced bread or savory brioche and balsamic fig jam. It has a rich buttery taste flavored with Cognac and Porto.
Find the detailed recipe on my blog:
Serving foie gras on brioche with balsamic fig jam (0:00)
Marinate the foie gras (0:08)
Cook the foie gras (0:55)
Maturing the foie gras (1:18)
Make the savory brioche dough in the bread machine (1:28)
Place the brioche dough into a baking pan (2:00)
Bake the brioche (2:12)
Place the balsamic fig jam into a contain (2:14)
Remove the foie gras from the terrine (2:21)
Slice the brioche (2:39)
How to slice the foie gras (2:46)
How to serve the foie gras (2:51)
Serve with sweet white wine (3:14)
The Beginner's Guide to Foie Gras (Duck Liver)
Foie Gras, or fatty duck/goose liver is a delicacy that many cultures all over the planet have enjoyed for thousands of years. Hopefully this video helps you to better understand what it is, how to work with it and why it costs loadz of cheddar!
FULL DISCLOSURE: I WAS NOT PAID for this video, rather gifted product for the sake of experimentation and exploration for the video. This video is NOT a covert attempt at closing you on any sort of deal. I hope you can enjoy the video for what it is - an honest attempt at sharing my experience and information about Foie Gras. Cook awn! ???????? Adam
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Port Mustard Reduction:
1/2 cup Veal Demi-glacé
1/4 cup Port Wine
1 tbsp Good Mustard
2 tbsp Good butter
Salt TT
1 portion Foie Gras
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TIMESTAMPS:
Intro (0:00)
What is Foie Gras? (0:30)
A Brief History of Foie Gras (0:50)
Foie Gras Controversy (2:54)
An interview with a Foie Gras Producer (4:01)
Why is Foie Gras so Expensive? (9:24)
Low vs High Heat Cooking (10:04)
How to Clean Foie Gras (10:40)
How to Cook Foie Gras (11:38)
How to Store Foie Gras (15:49)
Foie Gras Quality Grading (16:20)
How to Source Foie Gras (17:02)
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