Title: Pave Of Duck Livers And Currants With Toasted Brioche
Categories: Entree Chef Duck
Yield: 4 Servings

40	g	Currants
75	ml	Brandy
190	g	Bacon, chopped roughly
2	ts	Salt
1	ts	Freshly ground pepper
1/4	ts	Chinese 5-spice powder
4		Eggs
320	g	Duck livers, cleaned
250	ml	Cream
		TO SERVE:
		Salad leaves
		Toasted brioche

Place the currants in a small chin bowl, pour over the brandy and set aside. Process the bacon, salt, pepper and Chinese 5-spice powder in food processor until a fine paste is formed. Add the eggs and duck livers and continue to process until the mixture is completely smooth. Add the cream in a slow, steady stream and process until well blended. Pass the mixture through a fine sieve, then stir in the currants and brandy. Pour the mixture into a buttered terrine, or any ovenproof dish, cover with foil and place in a baking tray with hot water coming half-way up the sides of the dish. Cook in a preheated 160'C oven for 20 minutes or until just set.

Remove the terrine from the oven and from the baking dish and set aside to cool. Just before serving, carefully turn the pave out onto a board and cut into 2cm thick slices. Place a slice of pave on each serving plate and serve with some salad leaves and a piece of toasted brioche. Tansy Good, Tansy's Bistro & Restaurant, Melbourne Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

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