Making Duck Liver Terrine: A Simple, Delicious Guide

Making duck liver terrine is a lengthy process that requires a lot of ingredients and preparation. The recipe involves soaking the duck livers in milk for several hours, then cooking them with butter, onions, garlic, thyme, salt, pepper, and brandy or cognac. The mixture is then pureed and seasoned before being refrigerated to set. The final product can be served on toast, crackers, or crusty bread, and it pairs well with a glass of wine.

Soaking the livers in milk or brine

Soaking the duck livers in milk or brine is a crucial step in making a duck liver terrine. This technique is said to have multiple benefits, including improving the taste, softening the flavour, tenderising the meat, and removing any bitter impurities.

The liver is a filter for blood, breaking down and processing toxins and chemicals, meaning there may be undesirable elements left inside the organ. Soaking the liver in milk or brine helps to remove these impurities via osmosis. The process of osmosis also helps to draw out the blood from the liver, which can have a bitter taste.

The milk or brine will also tenderise the meat, making it softer and easier to cook. This is because milk contains calcium, which is a buffering agent, meaning it will tend to neutralise strong acids or bases. The calcium in the milk will bind with the iron in the liver, making it less bioavailable.

Some people also suggest that the milk helps to counteract the smell of cooking liver, although others disagree, stating that this is more likely due to the liver being old.

If you are making a kosher dish, it is important to note that soaking chicken livers in milk violates the rules of kashrut. However, it is generally agreed that soaking liver in milk or brine can improve the taste and texture of the final dish.

Browning the duck livers

Firstly, you will need to gather your ingredients. For this step, you will need duck livers, butter or duck fat, and some seasonings. The amount of each ingredient will depend on the recipe you are following and the number of servings you wish to make. For example, a recipe by Jacques Pépin calls for 1 large shallot, 1 duck liver, herbes de Provence, garlic, salt, and pepper. Other recipes may include additional ingredients such as brandy, port wine, or red wine.

Once you have gathered your ingredients, you will need a skillet or pan to cook the livers. Melt the butter or duck fat in the skillet over medium to high heat. You will need enough fat to generously coat the bottom of the pan. The amount of butter or fat used will depend on the number of livers you are cooking. As a guide, a recipe by Hank Shaw uses 1 tablespoon of butter to cook half a pound of duck livers.

Next, add the duck livers to the pan. It is important to ensure that the livers are dry before adding them to the pan. Cook the livers, stirring or tossing them occasionally, until they are browned on the outside. This should take around 3 to 5 minutes. The livers should still be slightly pink on the inside to ensure they remain tender and not overcooked.

At this point, you can add your desired seasonings and continue following your chosen recipe. For example, you might add salt and pepper, and flour, as suggested by Hank Shaw, or you could add herbes de Provence and garlic, as suggested by Jacques Pépin. Continue cooking the livers with the seasonings for a further 3 to 4 minutes.

Finally, you can deglaze the pan by adding a splash of brandy, port, or wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan and combine them with the livers. This will add additional flavour to your pâté.

Once the livers are browned and seasoned to your liking, they are ready to be removed from the heat and used in the next step of your duck liver terrine recipe.

Adding alcohol for flavour

Adding alcohol to your duck liver terrine is a great way to enhance the flavour of your dish. The type of alcohol you choose will depend on your personal preference, but some common options include brandy, port, Madeira, Armagnac, and rum. You can also use wine, but it should be a strong and flavourful variety.

When adding alcohol to your terrine, you have a few options. One method is to soak the duck livers in the alcohol before cooking. This can help to tenderise the meat and infuse it with flavour. Another approach is to add the alcohol during the cooking process, either by flambéing or by incorporating it into the mixture before blending or pureeing. Flambéing involves carefully igniting the alcohol in the pan, which creates a dramatic presentation and intensifies the flavour of the dish.

If you choose to soak the livers in alcohol, combine them with your chosen spirit and refrigerate for at least a couple of hours or overnight. This technique will not only enhance the flavour of your terrine but also help to remove any excess blood from the livers. Remember to rinse the livers under cold running water after soaking and before proceeding with the rest of the recipe.

When adding alcohol during cooking, pour it into the pan and allow it to cook off before proceeding with the next steps. This technique will infuse your terrine with the flavour of the alcohol without making the dish overly strong. If you prefer a more subtle taste, you can also add a small amount of alcohol to the whipped cream or butter that is often used to top the terrine before serving.

Keep in mind that the alcohol you choose can complement the other ingredients in your terrine. For example, brandy or rum can pair well with the caramelised notes from ingredients like apples, onions, and shallots. Port, Madeira, and Armagnac also add depth of flavour and can be flambéed for a show-stopping presentation.

Blending the mixture

Begin by preparing the ingredients that will be blended together. This includes cooking the duck livers, onions or shallots, garlic, and other seasonings until they are browned and fragrant. The specific ingredients and cooking methods may vary depending on the recipe you are following.

Once the ingredients are cooked, allow the mixture to cool slightly before transferring it to a blender or food processor. It is important that the mixture is not too hot to avoid damaging your equipment. Add any liquids, such as brandy, cognac, or heavy cream, to the blender at this stage.

Secure the lid of the blender and begin blending at a low speed, gradually increasing to a higher speed as the ingredients combine. Blend until the mixture is smooth and homogeneous, occasionally stopping to scrape down the sides of the blender with a spatula to ensure everything is incorporated evenly.

For an extra smooth and creamy texture, you can pass the blended mixture through a fine-mesh sieve or strainer. This step is optional but will help ensure a finer texture for your terrine.

Taste the mixture and adjust the seasoning as needed. Remember that if you plan to serve the terrine chilled or at room temperature, it should be slightly over-seasoned as chilling can dull the flavours.

Finally, transfer the blended mixture to your prepared terrine mould or individual ramekins. Smooth the top, cover, and refrigerate for several hours or overnight to allow the terrine to set.

By following these steps and taking your time to blend the mixture thoroughly, you will achieve a delicious and smooth duck liver terrine that is perfect for spreading on toast, crackers, or crusty bread.

Refrigerating the terrine

Firstly, you will need to prepare your terrine mould. Line a 2-pint or 6-cup terrine mould with plastic wrap or cling film. It is important to ensure that the plastic wrap is large enough to have overhang all around the mould, as this will be useful later in the process. Lightly oil both sides of the cling film to prevent the pâté from sticking.

Once your duck liver mixture is ready, pour it into the prepared terrine mould. Cover the mould with the overhanging plastic wrap and then with heavy-duty foil or the lid of the terrine mould. It is important to ensure that the terrine is well-sealed to prevent any air from entering and affecting the setting process.

Place the terrine mould in the refrigerator and leave it to chill for at least 6 hours or overnight. This will allow the pâté to set and develop its flavour. Chilling the terrine will help the different layers of ingredients bind together, creating a smooth and cohesive texture.

After the refrigeration period, you can remove the weight and foil, if used. Loosen the plastic wrap from the top of the terrine and run a thin knife around the edges to help release it from the mould. Place a plate on top of the terrine and invert it, so the pâté pops out onto the plate. Carefully remove the plastic wrap, and your duck liver terrine is ready to be served!

The terrine can be stored in the refrigerator for 3 to 4 days. It is best served at room temperature with toast, crackers, or crusty bread.

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