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.
Duck Liver Terrine
Details
Servings: 10
Ingredients
- 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
Directions
- Cook the carrot, celery, broccoli, shallot and garlic in the duck fat with the herbs until softened.
- Add the Hood Cream and reduce by two thirds.
- 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.
- Blend the cooked vegetables in a food processor, Then add the livers and blend until smooth.
- Gradually add the cubed butter while continuing to blend.
- Season to taste.
