Summary

Ingredients

• 600 g liver (s), (fresh duck foie ras)
• 50 ml Cognac or Alter Armagnac
• 50 ml port wine, white
• 1 pinch (s) curing salt
• Spice mix (pie spice): which 7 g
• 2 tablespoon pepper, white
• 1 tablespoon pepper, (Szechuan pepper)
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ mace
• 10 grains allspice
• 5 juniper berries
• 2 clove (s)

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Instructions

1. First the pie spice is prepared: To do this, grind or grind all the spices in a coffee grinder or similar. (The amount of the prepared pie spice does not correspond to the amount to be used in the recipe for the duck liver terrine!) Store in a dark place in an airtight glass. This spice mixture can be modified according to personal taste.
2. Chill the duck breast well in the refrigerator for a few hours, take out of the refrigerator approx. 15 minutes before processing. The liver should be cool so that it does not run apart during processing, on the other hand it must not be too cold, otherwise the veins and nerves cannot be pulled.
3. A work surface made of smooth granite is best suited as a work surface, otherwise a parchment paper underneath.
4. Peeling or scraping the skin off the liver (that`s quite a fiddling). Turn the liver over and carefully push the two lobes apart. Pull out the veins and nerve cords with a pair of tweezers or small forceps (I am using my bone forceps for this). Beginners in particular should get rid of the idea of being able to preserve the two lobes of the liver as a whole. In the interests of a liver that is as free of veins and nerves as possible, it is better to divide the liver further than to fight with threads afterwards in the finished terrine!
5. Lay out the pared liver on the work surface and season, put everything together in a bowl (or fill in a vacuum bag) pour the alcohol over it and leave to marinate overnight.
6. Prepare a terrine dish of around 600 - 750 ml content. Saw a lid out of approx. 5mm thick plywood, which - packed in two to three layers of aluminum foil - can be easily clamped in the terrine shape.
7. Press the pieces of liver firmly into the terrine dish, smooth the surface.
8. Preheat the oven to approx. 80 degrees, place the terrine in a water bath with a water temperature of approx. 70 degrees (the cold terrine shape cools the water bath to approx. 60 degrees).
9. When the terrine has reached a core temperature of 50 degrees, take it out of the water bath and let it rest at room temperature for approx. 2 hours.
10. Then carefully pour off the fat into a narrow, tall container. Carefully pour off the first fat freehand (be careful, the liver mass is still very soft, almost liquid), then clamp on the lid and pour off the rest of the fat as much as possible. Lightly squeeze the liver mixture with the board and place the terrine in the refrigerator.
11. The next day, the drained fat should have solidified. Withdraw the fat and pour off the liquid that has collected at the bottom of the jar. Heat the fat in a small saucepan until it stops crackling. Pour through a filter paper and wait until it has cooled down but is still liquid.
12. Lift the board from the terrine, smooth the surface of the terrine with a palette and pour the cooled fat over it so that the entire surface is sealed.
13. The terrine tastes best when it has rested for a few days.