Duck Liver Terrine

Ingredients

• 1 Shallot
• 300 ml port wine
• 40 ml vegetable broth
• 300 g duck liver
• 1 Garlic clove
• nutmeg
• Sea salt
• white pepper
• 2 Eggs
• 250 g butter
• 3 sheets gelatin

Instructions

1. 1.

   Peel the shallot and finely dice it with a large sharp knife. Place the diced shallots in a small pot with 100 ml port wine and vegetable broth, bring to a boil, then reduce until about half has evaporated. Remove from heat and let cool.

2. 2.

   While the liquid cools, thoroughly clean the duck liver of any membranes and cut into pieces. Peel and finely mince the garlic. Combine minced garlic, liver pieces, and the port reduction in a bowl. Season with freshly grated nutmeg, salt, and pepper, then blend everything into a fine purée using an immersion blender, adding eggs gradually.

3. 3.

   Sift the smooth mixture through a fine sieve. Melt butter over low heat in a small pot, then let it cool to lukewarm. Whisk the butter into the liver cream with a whisk and taste for seasoning.

4. 4.

   Line a rectangular terrine mold with parchment paper and pour in the liver mixture. Seal the mold (or cover tightly with foil). Place on a deep baking tray and pour hot water (80 °C) halfway up the sides of the mold. Bake in a preheated oven at 120 °C (convection 100 °C; gas: level 1‑2) for 45 minutes. The terrine is ready when a wooden stick inserted into it comes out clean.

5. 5.

   Remove from the oven and let cool in the mold, preferably overnight in the refrigerator until fully set.

6. 6.

   For the jelly, soak gelatin sheets in cold water. Heat the remaining port wine, remove from heat, and dissolve the squeezed gelatin in it. Let the liquid cool slightly. Remove the terrine from its mold, discard the parchment, place a sheet of cling film on a tray and set a baking frame the size of the mold on top. Cover with cling film and pour half the port wine over the terrine just before the liquid starts to gel. Chill for at least 2 hours.

7. 7.

   Afterwards, transfer the terrine onto the tray, remove the frame and film, re‑apply the frame, gently warm the remaining port wine until it liquefies again, then spread it over the terrine and smooth it with a spatula. Chill another 2 hours in the refrigerator. To serve, release from the mold and cut into about eight strips using a knife dipped in hot water for easier slicing.