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.
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My Favorite Liver Pâté Recipe
I'm a huge fan of the taste of liver (and organ meat in general) because of its nutrients. But like most people, I don't like the taste of liver.
Liver pâté is a great way to increase your liver intake because it's delicious and it masks the strong flavor of liver. I used to buy liver pâté at Whole Foods until I figured out that making liver pâté at home is dead simple.
So in this paleo and keto-friendly recipe, I'll show you how you can make liver pâté at home in less than 10 minutes.
All you need are the following ingredients:
- Raw liver (ideally from a pastured-raised animal). You can use beef, chicken or pig liver.
- Bacon fat or butter (you can also use duck fat, tallow or other healthy sources of fat)
- Onion
- Garlic
- A splash of vinegar or red wine
- Salt (we use Redmond Real Salt)
- Spices (Peppercorn...)
[How to make]
Simply cook the liver until the center is pink, melt the fat and sautee the onions/garlic. Then add all the ingredients to a food processor and process until you get a creamy paste. Fill the paste into a glass container (or multiple smaller containers) and place it in the fridge until it has solidified.
Then enjoy the liver pâté as-is or, smear it on a (paleo/keto) bread, cheese, or whatever else you like.
#GrassFedBeef #HealthyDiet #HealthyLifestyle
[Chapter Markers]
0:00 - Intro
0:35 - Liver: The Ultimate Superfood
1:26 - Liver Pâté Ingredients
3:06 - Prepping the Liver
3:45 - Melting the Fat and Adding Garlic and Onions
4:57 - Cooking the Liver
8:28 - Blending the Ingredients in a Food Processor
8:51 - My Closing Thoughts
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How to Make Duck Liver Mousse (Pate)
An easy farm to table version of liver mousse. Many people call it pate, but it's actually a mousse. It's super easy to make and you can get all the ingredients right at the local farmers markets.
We like to serve ours with pickled red onions. Here's a link to the recipe:
Come find us at local Rochester New York Markets. Check out our website for all the markets we attend, what we'll bring, and more blogs and videos of us using what we grow on the farm to create our meals.
How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne
Learn how to make this French country-style pâté de Campagne (terrine de campagne) made of duck and pork that is very easy to make, but requires a bit of patience. Charcuterie terrine as it's best!
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Pâté de Campagne ingredients: 0:27
Pâté de Campagne method: 0:55
Print the full recipe:
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Ludo à la Maison - Foie gras terrine with date butter
Ludo makes this quintessential French delicacy.
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)