The duck liver terrine

The duck liver terrine was born out of French cuisine, although its predecessor pâtés were popular in ancient times. The word "terrine" refers to the shape in which the pâté is made. In French terms, it is an aesthetically shaped pâté, usually made up of offal and vegetables.

The pinnacle of the genre is the delicious duck or foie gras pâté. The duck liver is prepared in a terrine by heat treatment, cooled in the moulded state and then eaten cold after sufficient rest. On the plate, it is the ideal partner for a nice warm bread roll, brioche, toast, sometimes marinated onions, or often a sweet fruity flavour. For an even more special taste experience, it also pairs well with Tokaj aszú as a kind of Hungarian delicacy. Unlike the paté, which is completely homogeneous, the duck liver terrine can contain larger pieces of liver, but it can also be spread.

Why eat duck liver?

Eating liver is very beneficial for the body, full of valuable nutrients and vitamins. Especially in winter, when our energy levels are low, it can help us naturally make up for vitamin deficiencies. High in biotin, iron and magnesium, it is also rich in vitamins D, C, E and B vitamins. Last but not least, there is no need to worry about the calorie content, as 100 g of fattened duck liver contains only 136 kcal.

For those who want to prepare their own at home, we recommend the following recipe:

Duck liver terrine

Ingredients (for about 10 servings):

50-60 dkg fattened duck liver
1 dl sweet wine (Tokaj, port)
salt
freshly ground pepper

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Preparation:

Place the whole duck liver in lukewarm water for 5-10 minutes to melt slightly, then when it is at room temperature, separate the two lobes and carefully remove the veins and membranes
Then lay out, season with salt and pepper and sprinkle with the sweet wine. Wrap in cling film and refrigerate for 12 hours to allow the liver to absorb the flavours, turning over halfway through
Remove from the fridge and allow to warm for about half an hour, then press each piece tightly into a terrine mould
Place the filled mould in a warm water bath and place in a lukewarm oven (approx. 80-100 °C ) and leave to cook until the core temperature reaches 50 °C.
The liver is at its best when left to rest overnight in the fridge. To make it easier to handle, cover it with aluminium foil and place a weight on it, squeeze it. Cut into finger-sized slices and serve with buttered calabash
If you don't feel like making it at home, you can try it here. Come and see how we make this delicious dish!