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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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
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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)
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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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