Duck liver terrine with dried and stone fruit
The duck liver was unjustifiably absent from our tables. In fact, it is very easy to prepare and here it is one fancy recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at savourytrips.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Instant-read thermometer
- Kitchen scale
- Terrine mold
- Vacuum bag
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Spatula
- Measuring spoon
- Plastic wrap
- Gloves
- Refrigerator
- Freezer
- Toaster
Ingredients
- 500 gr of duck or goose liver
- 1 gr of sugar
- 7 gr of salt
- 1 gr of white pepper
- 5 gr of good cognac
- 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
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