Duck Liver Terrine

Directions

1. 1
   Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250'C oven for 20 minutes.
2. 2
   Cool, remove skin and dice the breast meat.
3. 3
   Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend until smooth.
4. 4
   Pour into a bowl and add the diced duck breast meat.
5. 5
   Taste for salt and pepper.
6. 6
   Pour mixture into an earthenware terrine, cover well, and cook in a bain-marie for 30 minutes in a pre-heated 250'C oven.
7. 7
   Terrine should be 5 cm thick.
8. 8
   Allow to cool, then place in refrigerator for 24 hours before serving with a spoon straight from the dish.
9. 9
   Serve with hot toast, freshly ground pepper and garnish with warm bunches of grapes.
10. 10
    To make garnish:
11. 11
    Melt sugar and butter in a frying pan.
12. 12
    Add grapes and toss quickly for a few seconds.
13. 13
    Flame with armagnac and serve warm.