Duck Liver Terrine

Try your hand at a traditional duck liver terrine from chef Matthew Gaudet of West Bridge.  The classic French dish is rich and delicious, yet relatively simple to make with a few staple ingredients. Gaudet used Hood Cream to make his recipe red carpet ready during the Ellie Fund Oscar Experience – whip up a batch at home to taste for yourself.


Servings: 10


  • 1 ½ cups carrot, chopped
  • 1 ½ cups celery, chopped
  • 1 ½ cups broccoli, chopped
  • 1 cup shallot, chopped
  • 1/3 cup garlic, chopped
  • 2 tablespoons duck fat
  • 1 1/2 cups Hood Cream
  • 1 sprig thyme
  • 1 bay leaf
  • 28 ounces duck livers
  • 1/2 cup brandy
  • 1 1/2 cups port
  • 3 cups butter, cubed
  • salt


  1. Cook the carrot, celery, broccoli, shallot and garlic in the duck fat with the herbs until softened.
  2. Add the Hood Cream and reduce by two thirds.
  3. In another pan, sear the livers and cook until medium rare to medium. Leave the livers to one side and deglaze the pans with the brandy and port.
  4. Blend the cooked vegetables in a food processor, Then add the livers and blend until smooth.
  5. Gradually add the cubed butter while continuing to blend.
  6. Season to taste.

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