Recipe Sections
Dip the terrine into a hot water bath for a moment to loosen the parfait and turn out onto a clean platter. Slice and serve.
This is great to serve as an entree.
This is a very delicate and rich terrine and needs to be handled very gently.
800g Luv-a-Duck duck livers
500ml milk
100ml port
100ml brandy
1 medium onion, finely chopped
3 cloves garlic, peeled and sliced
2 sprigs thyme
8 eggs
800g melted butter
Sea salt and freshly milled black pepper
In a suitable pan place the onion, garlic and thyme with the port and brandy. Reduce down on a high heat until it becomes a syurp. Remove the thyme.
Remove the livers from the milk and discard the milk.
Take one tablespoon of the butter and warm it in a fry pan and put in the livers. Sprinkle with sea salt and allow the livers to just warm through.
Put the reduction and the livers into a food processor and blend well.
Add the eggs, butter and blend, check the seasoning.
Sieve through a fine sieve into a bowl, mix well and pour into a terrine and place on the lid.
Place into a water bath and cook in a cool oven about 140C; for 2 hours or until set.
When cooked, chill for up to 24 hours.