Duck Liver Terrine Recipe

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Servings: 6


Cost per serving $5.73 view details
  • full breast from a 1.5 kg duck
  • 1 Tbsp. Vegetable oil
  • 90 gm Speck
  • 325 gm Duck livers
  • 2 tsp Salt
  • 1/4 tsp Pepper
  • 1 pch Quatre spices
  • 250 ml Of 45% butterfat cream
  • 4 x Egg yolks
  • 2 1/2 Tbsp. Armagnac garnish:
  • 2 c. Sultana grapes in small Bunches of 3 to 4 grapes
  • 1 Tbsp. Sugar
  • 1 Tbsp. Butter
  • 1 Tbsp. Armagnac


  1. Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250'C oven for 20 min. Cold, remove skin and dice the breast meat. Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend till smooth. Pour into a bowl and add in the diced duck breast meat. Taste for salt and pepper. Pour mix into an earthenware terrine, cover well, and cook in a bain-marie for 30 min in a pre-heated 250'C oven. Terrine should be 5 cm thick. Allow to cold, then place in refrigerator for 24 hrs before serving with a spoon straight from the dish. Serve with warm toast, freshly grnd pepper and garnish with hot bunches of grapes.
  2. To make garnish: heat sugar and butter in a frying pan. Add in grapes and toss quickly for a few seconds. Flame with armagnac and serve hot, This terrine is wonderful served with a chilled sauternes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 6 servings
Calories 127  
Calories from Fat 60 47%
Total Fat 6.8g 9%
Saturated Fat 2.19g 9%
Trans Fat 0.06g  
Cholesterol 289mg 96%
Sodium 870mg 36%
Potassium 146mg 4%
Total Carbs 4.07g 1%
Dietary Fiber 0.0g 0%
Sugars 2.1g 1%
Protein 11.96g 19%
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