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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Learn how to make a Duck Rillettes Recipe! Go to for more information, and many, many more recipe video. I hope you enjoy this Duck Rillettes Recipe!
EASY PATE RECIPE with Cherry and Pistachios // Matt the Butcher
One of my all time favorite charcuterie board stars is this Rum Soaked
Cherry & Pistachio Pork Pate. This isn't your normal pork pate with a panade (a mixture of bread, eggs, and milk), this is a gluten free pate.
RECIPE
For the base of the pate, it should be 75% pork shoulder and 25% pork liver. Once you have your base weighed out, you'll weigh out the add-ins using the percentages below.
For the add-ins:
- Salt (1.8%)
- Pink Salt #1 (0.12%)WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product.
- Baking Soda (0.2%)
- Chopped Thyme (1 Tbsp per Kilo)
- Ground Black Pepper (0.3%)
- Pistachios (2.5%)
- Rum Soaked Cherries (2.5%)
- Heavy Cream (10%)
FOR THE PATE MADE IN THIS VIDEO, I USED:
750g Pork Shoulder
250g Pork Liver
18g Salt
1.2 g Pink Salt
2g Baking Soda
1 Tbsp Thyme
3g Black Pepper
25g Pistachios
25g Rum Soaked Cherries
100g Heavy Cream
To learn how to make the rum soaked cherries, check out this video:
Let me know if you have any questions in the comment section below!
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PRODUCT LINKS:
KitchenAid 5 Quart Artisan Series Stand Mixer:
Le Creuset Enameled Cast-Iron 4x12 ⅔ Inch Pate Terrine:
ANOVA AN500-US00 Sous Vide Precision Cooker:
Large Reversible Teak Wood Cutting Board (18x14x1.25):
5 Gallon Bucket Liner Bags:
The Sausage Maker Insta Cure Salt #1:
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.
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How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
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Mousse of Duck Liver from Chef Max Schacher
Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.
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!
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Pâté de Campagne ingredients: 0:27
Pâté de Campagne method: 0:55
Print the full recipe:
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Mac Knife Chef Series French Chef's Knife, 8-Inch:
Wusthof 4603 Boning Knife, 6 Inch, Black:
Metal Food Grinder Attachments for KitchenAid Stand Mixers: Electric Meat Grinder 2000W MAX Meat Mincer with Sausage Stuffer, 5 in 1:
Ovenware Terrine & Press, White:
Terrine Dish with Lid, White:
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