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.
Wild Duck Liver Terrine Recipe
Wild Duck Liver Terrine Recipe (Photo courtesy of Chef Jacques Haeringer)

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. In a large skillet, sauté pork shoulder, pork belly, wild duck livers and onions in oil over high heat until lightly browned. This will have to be done in three batches (use 2 tablespoons of oil and 1 tablespoon of onions for each batch).

2. Allow meat to cool,…

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