Duck liver terrine with persimmons

Persimmon season is in full swing. We suggest cooking duck liver terrine with persimmons.Tasty, aromatic terrine will become one of your favorites. It can be prepared from meat, fish or liver. An interesting and useful terrine can be used as an appetizer or snack. It is not easy to prepare, but the result is worth the effort.

Ingredients for duck liver terrine with persimmons:

Preparation of duck liver terrine with persimmons:

Cut the persimmon into small pieces, rub through a sieve and mix with half of the brandy.

Soak gelatin in 3 tbsp. of cold water for 10 minutes, then heat in a water bath, adding the remaining brandy until it dissolves, stirring constantly.

Mix gelatin with persimmons, beat with a whisk, cool for 30 minutes, beat regularly with a whisk and do not let it harden completely.

Rub the liver with salt and white pepper. Cut the fat very finely, put it in a pan and heat it until crackling. Remove cracks with a slotted spoon (you won’t need them). Put the liver in small portions into the heated fat, fry on both sides, turning often, until golden brown, 5-6 minutes each. fry a portion. Put the finished liver in a container. When the whole liver is fried, sprinkle it with balsamic sauce, salt and pepper, cool.

We take a rectangular cake form, cover it with a film, sprinkle the bottom with pepper. We lay out 1/3 of the liver. Spread the persimmon jelly on top, again 1/3 of the liver, cover the remaining jelly with the liver on top. Pour over the fat from the pan, sprinkle with pink pepper. Cover with a film and put in the refrigerator for 3 hours. When serving, you can decorate with persimmon slices, sprinkle with balsamic sauce.

Duck liver terrine with persimmons finished!

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