Duck Liver Terrine by Chef Brian Meehan of The Morgan Hotel

Duck Liver Terrine 6 portions 500 g duck liver 275 g butter, diced and allowed to soften 2 shallots, finely sliced (red onion if not available) 5 g thyme leaves 5 g pink peppercorns 2 garlic cloves, sliced 50 ml port 200 ml milk Salt to taste 20 ml cooking oil Topping 100g butter 3 …

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