📝 About This Recipe
This luxurious French classic transforms humble duck livers into a silky, decadent spread that rivals the finest foie gras in elegance. Steeped in fine Cognac and aromatic herbs, the terrine offers a complex profile of earthy richness balanced by a delicate hint of sweetness. It is an essential centerpiece for a sophisticated charcuterie board, celebrated for its smooth-as-silk texture and refined finish.
🥗 Ingredients
The Liver Base
- 500 grams Duck Livers (cleaned, trimmed of connective tissue and veins)
- 1 cup Whole Milk (for soaking the livers)
- 250 grams Unsalted Butter (high-quality, softened at room temperature)
Aromatics and Seasoning
- 2 pieces Shallots (very finely minced)
- 2 cloves Garlic (minced into a paste)
- 60 ml Cognac or Brandy (top-shelf quality preferred)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon White Pepper (freshly ground)
- 1/4 teaspoon Nutmeg (freshly grated)
The Finish and Seal
- 50 ml Heavy Cream (chilled)
- 1 tablespoon Pink Peppercorns (whole, for texture and garnish)
- 100 grams Clarified Butter (melted, for the top seal)
- 2 pieces Bay Leaves (for decoration)
👨🍳 Instructions
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1
Place the cleaned duck livers in a bowl and cover with milk. Soak for at least 1 hour in the refrigerator to remove any bitterness and impurities.
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2
Drain the livers thoroughly and pat them completely dry with paper towels. Any excess moisture will prevent proper searing.
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3
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced shallots and garlic, sautéing for 3-4 minutes until translucent and fragrant without browning.
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4
Increase the heat to medium-high. Add the duck livers to the skillet in a single layer. Sear for about 2 minutes per side; the livers should be browned on the outside but still pink and slightly soft in the center.
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5
Pour the Cognac into the pan to deglaze. If using a gas stove, be careful of the flame. Let the alcohol bubble and reduce by half, scraping up the flavorful bits from the bottom of the pan.
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6
Remove from heat and stir in the thyme, salt, white pepper, and nutmeg. Allow the mixture to cool for about 10 minutes.
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7
Transfer the liver mixture and all pan juices into a high-speed blender or food processor. Pulse until the mixture begins to break down.
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8
With the motor running, gradually add the remaining softened butter one cube at a time, followed by the heavy cream, until the mixture is completely emulsified and smooth.
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9
For a truly professional, silky texture, press the warm mixture through a fine-mesh sieve (chinois) into a clean bowl using the back of a ladle.
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10
Gently fold in half of the pink peppercorns by hand. Pour the mixture into a ceramic terrine mold or glass jar, smoothing the top with a spatula.
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11
Tap the mold firmly on the counter to remove air bubbles. Cover with plastic wrap directly touching the surface and refrigerate for 2 hours to firm up.
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12
Once firm, remove the plastic wrap. Arrange the bay leaves and remaining pink peppercorns on top. Pour the melted clarified butter over the surface to create a 1/4-inch seal.
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13
Cover the mold and refrigerate for at least 24 hours before serving. This allows the flavors to mature and the texture to set perfectly.
💡 Chef's Tips
Always use room temperature butter when blending to ensure a perfect emulsion; cold butter will cause the mixture to break. Soaking the livers in milk is a non-negotiable step for a clean, sweet flavor profile. Do not overcook the livers; if they turn grey in the center, the terrine will be grainy rather than creamy. Ensure the clarified butter seal is airtight; this prevents oxidation and allows the terrine to keep for up to 2 weeks in the fridge. Use a hot knife (dipped in hot water and wiped dry) to get clean, beautiful slices when serving.
🍽️ Serving Suggestions
Serve with warm, toasted brioche or thin slices of grilled sourdough. Pair with a sweet onion marmalade or a tart fig jam to balance the richness. Accompany with cornichons and pickled silver skin onions for a sharp acidic contrast. A glass of chilled Sauternes or a late-harvest Riesling provides the perfect wine pairing. Garnish the plate with a small handful of dressed microgreens or arugula.