Ingredients
- 2 pounds duck livers
- 2 cups milk
- 2 1/2 sticks unsalted butter
- 2 cups minced yellow onion
- 3 teaspoons minced garlic clove
- 1 teaspoon chopped fresh thyme
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup plus two tablespoons Armagnac or brandy
- 1 cup heavy cream
- French bread croutons or toast points, accompaniment
- Chopped parsley, for garnish
- Mustard Fruits or any other fruit jam, optional accompaniment
Directions
Inside a bowl, soak the livers within the milk for just two hrs. Drain well.
Inside a large saute pan, melt 4 tablespoons the butter over medium -high temperature. Add some onions and prepare, stirring, until soft, about three or four minutes. Add some garlic clove and prepare until aromatic, about thirty seconds. Add some duck livers, thyme, pepper and salt and prepare, stirring, before the livers are browned around the outdoors but still slightly pink inside, about a few minutes. Add 1/2 cup Armagnac or brandy and prepare until the majority of the liquid is evaporated and also the livers are simply cooked through.
Remove in the heat and let awesome slightly.
Within the mixer, pure 1 / 2 of the liver mixture. Add 1 / 2 of the rest of the butter and pulse to combine. Utilizing a rubber spatula, scrape the pure right into a bowl. Repeat using the remaining livers and butter and increase the bowl. Taste and season if required. Set an excellent mesh sieve or tamis on the bowl, and pass the pure through it by scraping a small amount within the mesh surface having a plastic bench scraper. Discard any solids.
Inside a separate bowl, whip the heavy cream to soft peaks. Add some remaining two tablespoons of Armagnac towards the cream and blend well. Fold the whipped cream in to the pure.
Line a 6 cup terrine with plastic wrap. Pour the liver pure in to the terrine, cover with plastic wrap, and refrigerate not less than 6 hrs to create. Alternately, you might pour the pure into individual ramekins.
To get rid of the pate in the terrine, invert it onto a cutting board and thoroughly take away the plastic wrap.
Slice the terrine, garnish with parsley, serve with toast points and mustard fruits.
Serve the terrine with toast points, crackers, or crusty bread, garnished using the parsley with any mustard fruits or fruit jam if preferred.
