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
[Links]
100% Grass-Fed Beef Liver Capsules:
Complete recipe:
More keto recipes:
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How To Make Duck Pate
Questions, comments and supporting information can be found at this episode's show notes:
This video will show you how to take the innards of a duck and turn it into a delicious pate, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.