800 g duck liverBring liver and eggs to room temperature.
200 g eschallots
2 g thyme, finely chopped
1 bay leaf
1 clove garlic, finely chopped
90 ml brandy
180 ml port
180 ml Madeira
800 g butter, diced
Sauté eschallots in butter with thyme, garlic and bay leaf.
Deglaze with liquors and reduce.
Whisk in butter to thicken.
Puree liver, eggs, liquor and season.
Pass through a chinois lined with muslin and pour into ceramic terrine moulds.
Cook in a baine marie for 1 hour at 110ºC.
Tips: Use cold butter to prevent the glaze from splitting and start the baine marie with boiling water to minimise cooking time. When cooked the internal temperature should bebetween 57ºC - 65ºC.