Title: Duck Liver Terrine
Categories: Poultry Offal Main
Yield: 6 Servings

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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