Duck Liver Terrine – La Classe de Cuisine

Name: Duck Liver Terrine – La Classe de Cuisine
Ingredients: 500 g (2 cups) of duck livers or chicken livers; 1 bouquet garni (a small bunch of herbs including thyme, bay leaf and flat leaf parsley tied together with string); 1 bunch of parsley; 200 g (1 cup) butter; 1 bottle of white wine; Salt and freshly ground pepper; 1 packet of jelly of Madeira

www.laclassedecuisine.com

Elegant Duck Liver Terrine serves 6, easy to prepare ahead. Cook livers in wine, mix with herbs and butter, chill, then add jelly. Perfect for gatherings or starters.

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Ingredients

500 g (2 cups) of duck livers or chicken livers
1 bouquet garni (a small bunch of herbs including thyme, bay leaf and flat leaf parsley tied together with string)
1 bunch of parsley
200 g (1 cup) butter
1 bottle of white wine
Salt and freshly ground pepper
1 packet of jelly of Madeira