Recipe for 1 Terrine : - 1 kg uncooked duck liver - 15cl Cognac - 15cl Porto - 13gr salt - 3gr pepper - Nutmeg
Remove the sineurs from the duck liver without damaging it. Sprinkle with a mix of salt, pepper and nutmeg.
And then with the cognac and port. Leave to marinate approx. 20 minutes.
Put the liver in a terrine dish, then the lid of the terrine dish on upside down, in order to squash the liver well into the dish.
Place the terrine in a bain marie of boiling water into the oven at 120° during 30 minutes.
During cooking, place a weight on the lid of the terrine to compact the liver even more.
Remove from the oven and allow the water in the bain marie to cool down before removing the terrine. Then put in a cold place and serve 3 or 4 days later.
Nice with a good Sweet white Bergerac (Montbazillac is the best).