Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-full breast from a 1.5 kg
-duck
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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