Having an elegant ready-ahead Duck Liver Terrine takes a bit of time, but is actually rather easy and pleases everybody. Terrines are great ready-made dishes for large gatherings. They make great dishes that can be accompanied in multiple ways. Alternatively, they could be well portioned into small portions, like here, for starters or even canapés.
First, here is the list of the different ingredients you will need to make the Duck Liver Terrine that serves 6
- 500 g ( 2 cups) of duck livers or chicken livers
- 1 bouquet garni (a small bunch of herbs including thyme, bay leaf and flat leaf parsley tied together with string)
- 1 bunch of parsley
- 200 g ( 1 cup) butter
- 1 bottle of white wine
- Salt and freshly ground pepper
- 1 packet of jelly of Madeira.
Now, here are the few steps you will need to follow to make the Duck Liver Terrine
Prepare, then cook the duck livers or chicken livers in the white wine with the bouquet garni in a heavy saucepan.
At boiling point, remove from heat and let cool. Remove the livers of its liquid then mix with coarsely chopped parsley and the butter. Mix well. Add salt and pepper and fill a buttered white porcelain terrine.
Refrigerate after having smoothened the top of the liver terrine.
The next day, when the liver terrine is stiff, add the already prepared jelly according to the package, still liquid but cold and let cool again.
Serve chilled with a nice crusty bread, pickles and white onions if you like.
