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🍽️ Creamy Duck Liver Terrine with Sherry Marinade

499 kcal · 30 min · 4 servings

Ingredients

• 400 g duck liver
• 6 tbsp semi-dry sherry
• 1 tsp thyme
• 50 g fatty bacon
• 2 each onions, eggs, bay leaf
• 3 duck breast fillets
• 150 g streaky smoked bacon
• juice of two oranges
• 1 tbsp pickled green peppercorns
• 2 tsp salt
• pepper from the mill
• 75 g butter
• 65 g flour
• 250 ml whipping cream
• bay leaf
• green peppercorns
• 4 white leaf gelatin
• 250 ml port wine
• 1 orange

Instructions

1. 1. Place 200 g of duck liver into a bowl.
2. 2. Pour 3 tablespoons of sherry and fresh thyme sprigs over the liver.
3. 3. Let the liver marinate for about 2 hours.
4. 4. Dice the bacon and onions into fine cubes.
5. 5. Melt the bacon in a pan.
6. 6. Add bay leaves and sauté the onions until translucent.
7. 7. Remove the marinated duck liver from the marinade.
8. 8. Sear the liver briefly in the pan.
9. 9. Remove the skin from the duck breast fillets.
10. 10. Dice the streaky bacon and the duck breast.
11. 11. Remove the bay leaves from the onion-bacon mixture.
12. 12. Place the mixture, bacon, duck breast, and orange juice into a food processor.
13. 13. Blend everything into a smooth paste.
14. 14. Stir in green peppercorns and the remaining sherry.
15. 15. Season the mixture with salt and pepper.
16. 16. Heat butter in a saucepan.
17. 17. Stir in flour and cook it briefly.
18. 18. Pour in cream and stir until it forms a thick paste.
19. 19. Let the cream mixture cool down slightly.
20. 20. Stir the eggs into the cooled cream mixture.
21. 21. Mix the cream mixture with the meat paste.
22. 22. Spread half of the paste into a terrine mold with a lid.
23. 23. Place the marinated duck liver on top of the paste layer.
24. 24. Spread the remaining paste over the liver.
25. 25. Garnish with bay leaves and green peppercorn sprigs.
26. 26. Place the lid on the mold.
27. 27. Fill the oven's drip tray with water.
28. 28. Place the terrine mold into the water bath.
29. 29. Bake the terrine at 160 degrees Celsius convection (or 175 degrees Celsius conventional/Level 2 Gas) for 1.5 hours.
30. 30. Drain the released fat.
31. 31. Weight down the terrine in the mold using a board and a heavy object.
32. 32. Let the terrine cool completely on a wire rack.
33. 33. Soak gelatin in cold water.
34. 34. Warm the port wine slightly.
35. 35. Squeeze the gelatin and dissolve it in the port wine.
36. 36. Garnish the terrine with orange slices.
37. 37. Pour the port wine jelly over the terrine.
38. 38. Allow the terrine to set.

Nutrition per serving

• kcal: 499
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 10 g