New York Duck Liver Terrine
Duck liver, garlic sausage coins, and truffles are layered with seasoning and gently cooked with moist heat, then chilled for two days before serving. The terrine slices are served with braised celery.
- New York State Duck Liver - 1 pound
- Truffles - 1/2 dozen, sliced
- Salt - 3/4 teaspoon
- Pepper - 1/2 teaspoon
- Dash of nutmeg
- Saltpeter - 1/2 teaspoon
- Light Garlic Sausage - 12 slices, cut in paper-thin coins
- Chicken or Duck Fat - 1/4 cup
- Braised Celery
- Celery - 1 bunch
- Vegetable Stock - 1 quart (4 cups) (without celery)
- Bay Leaf - 1
- Vegetable Stock - 1/4 cup, (reserved from celery, above)
- Canola oil - 2 tablespoons
- White Tarragon Vinegar - 2 tablespoons
- Fresh tarragon to taste
- Salt and freshly ground pepper to taste
Soak the livers for 2 hours in tepid water (not over 100 degrees). Drain. Separate each lobe of the liver. Remove veins and membranes. Pat dry with paper towels.
Preheat the oven to 400 F. Combine the spices. Put half of the liver in a 4-by-8-inch earthenware terrine. Sprinkle with some of the mixed seasonings. Stud the liver with truffles. Top with a layer of sliced sausage. Season again, then add another layer of sausage. Fill the terrine with the remaining liver and season lightly. Press ingredients gently together. Top with a thin layer of chicken or duck fat. Cover terrine and set in a larger pan filled with hot water. Place in the oven and turn the heat off. Leave in the oven for 25 to 30 minutes. Remove the terrine and let cool; cover with plastic wrap and chill in the refrigerator for 2 days.
To prepare the celery: Clean and cut the celery into 6-inch stalks. Trim the outsides with a peeler to remove the strings. Arrange a single layer in large pan and cover halfway with the stock. Add the bay leaf. Cover and cook over medium heat until tender. Cool in the stock. Drain; reserve the liquid.
To prepare the vinaigrette: Put all ingredients except the salt and pepper in a jar and shake well. Adjust seasoning with salt and pepper.
To serve: Allow the terrine to reach room temperature before serving. Unmold and slice; place one slice on each serving plate. Garnish with braised celery dressed with vinaigrette.