Duck liver terrine with dried and stone fruit - Savoury Trips

Name: Duck liver terrine with dried and stone fruit - Savoury Trips
Ingredients: 500 gr of duck or goose liver; DUCK LIVER MARINADE:; 1 gr of sugar; 7 gr of salt; 1 gr of white pepper; 5 gr of good cognac; TERRINE:; 2-3 carrots (depending on the size); 70 gr of pistacchio; 60 gr of dry plums; 60 gr of dry figs; 70 gr of almonds; Defrost the duck and goose liver and clean it from all the veins and capillaries, while at the same time trying to keep the largest parts of the liver.; Season it with salt, white pepper, sugar, and cognac, and then vacuum it and leave it in the fridge to marinate for 24 hours.; The next day. Wash and clean the carrot. Cut it in thin slices and blanch it in boiling water for 1 minute.; Prepare the 10x20x3 mold and wrap it in a transparent foil. Arrange the slices of the blanched carrot so that they leave the mold for 3 cm. We will need this part to cover the bottom.; After 5 minutes of cooking, take out the duck liver from the sous vide bag and put it in a separate bowl where we will mix it with stone and dried fruit to your taste.; Once you get a homogeneous mixture, put everything together in a mold with carrots. The ends of the carrots will be used to tuck the terrine in from all sides and make the bottom.; Cover everything with a transparent foil and leave it in the fridge to tighten (min 3 hours).; Serve it with toasted bread.

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The duck liver was unjustifiably absent from our tables. In fact, it is very easy to prepare and here it is one fancy recipe.

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Ingredients

500 gr of duck or goose liver
DUCK LIVER MARINADE:
1 gr of sugar
7 gr of salt
1 gr of white pepper
5 gr of good cognac
TERRINE:
2-3 carrots (depending on the size)
70 gr of pistacchio
60 gr of dry plums
60 gr of dry figs
70 gr of almonds
Defrost the duck and goose liver and clean it from all the veins and capillaries, while at the same time trying to keep the largest parts of the liver.
Season it with salt, white pepper, sugar, and cognac, and then vacuum it and leave it in the fridge to marinate for 24 hours.
The next day. Wash and clean the carrot. Cut it in thin slices and blanch it in boiling water for 1 minute.
Prepare the 10x20x3 mold and wrap it in a transparent foil. Arrange the slices of the blanched carrot so that they leave the mold for 3 cm. We will need this part to cover the bottom.
After 5 minutes of cooking, take out the duck liver from the sous vide bag and put it in a separate bowl where we will mix it with stone and dried fruit to your taste.
Once you get a homogeneous mixture, put everything together in a mold with carrots. The ends of the carrots will be used to tuck the terrine in from all sides and make the bottom.
Cover everything with a transparent foil and leave it in the fridge to tighten (min 3 hours).
Serve it with toasted bread.