Duck Liver Terrine After Alfons


Rating: 3.50 / 5.00 (6 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

1. heat shallots, port and Madeira wine. Boil over high heat to half the volume and let cool. In a baking bowl, combine with the liver and spices. Chop everything with a blender and add the eggs a little at a time. Then strain the quantity through a hair sieve.

Add the butter to the duck liver mixture with a whisk and season with salt and pepper.

3. spread the pâté dish with the bacon and pour the liver mixture into it. Put the terrine in the 80° Celsius water bath and steam it in the 125° Celsius oven for 1 hour with the lid closed.

Cut the duck liver terrine into slices and sprinkle with nasturtium. Serve with small slices of fresh baguette or bread rolls.

Cooking time: 1 hour

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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