Wild Duck Liver Recipe

This Wild Duck Liver Terrine Recipe is delicious and can serve up to 30 guests, making it the perfect appetizer for your next dinner party Serves: 25-30 Prep time: 30 minutes Cook time: 1 hour 30 minutes Total time: 2 hours Ingredients: 1 pound fresh pork shoulder, cubed 1 pound fresh pork belly, cubed 1 ¾ pounds wild duck (or gooose) livers, trimmed 3 tablespoons minced onions 6 tablespoons oil ½ teaspoon homemade pâté spices (or substitute with a combination of cinnamon, nutmeg and cloves equal to ½ teaspoon) 1 ¼ tablespoons salt 2 tablespoons heavy cream ½ tablespoon freshly ground black pepper 2 tablespoons cognac or brandy ½ cup Madeira wine 2 whole eggs, beaten ½ teaspoon gelatin 1 teaspoon minced garlic 1 pound thinly sliced bacon (to line mold) Directions: 1. Allow meat to cool, taste and adjust seasonings if necessary. Line a 12-cup terrine mold with thinly sliced bacon. Fill three-quarters of the terrine with the liver mixture and cover with the bacon. Pour approximately 1-inch of water into a roasting pan and set it on the stove over high heat. Place the terrine into the pan and bring water to a boil. Transfer roasting pan to oven and cook terrine for 1 ½ hours. The liver pâté is cooked when a meat thermometer registers 160 degrees. Cover the terrine with foil and place a board, cut to fit, inside the rim of the mold. Remember when adjusting the pâté seasoning, the mixture must taste somewhat over-seasoned as the pâtés are served cold.