Duck, Pork and Chicken Liver Terrine with Elderberry Jelly
- 30 grams butter
- 30 grams Pastry flour
- 250 milliliters Whipped cream
- 125 milliliters Veal stock
- 300 grams Pork liver (ready to cook)
- 300 grams Duck liver (ready to cook)
- 100 grams Chicken liver (ready to cook)
- 350 grams fat raw Bacon
- 3 Anchovy fillet
- 1 onion (peeled and quartered)
- 2 eggs
- freshly ground peppers
- ginger (freshly grated)
In a saucepan, melt the butter, add the flour and sauté until the butter has absorbed the flour. Add the cream and veal stock and bring to a boil, stirring constantly. Simmer briefly and remove from the heat.
Cut the pork liver, duck liver, chicken liver and bacon into pieces. Working in batches, transfer to a food processor and puree with the anchovy fillets and the peeled and quartered onion. Alternatively, push all the ingredients through a meat grinder.
Preheat the oven to 180°C (approximately 350°F).
Beat the eggs into the cream sauce and along with the liver-bacon mixture. Generously season with salt, pepper and ginger and stir to combine. Spoon into 6 small terrine molds. Place the molds in a single layer in a roasting pan or large baking dish and pour in boiling water to come halfway up the sides of the molds. Cover with aluminum foil. Bake until firm and cooked through, about 40 minutes. Turn off the oven and leave the terrines in the water bath in the turned off oven for 15 minutes. Refrigerate overnight and serve with toasted white bread and elderflower and ginger jelly.
For the elderberry and ginger jelly: Rinse the elderberries, drain and pluck the berries from the stems. Peel and finely chop the ginger.
Pour the elderberries into a pan along with 1/4 liter (approximately 1 cup) of water, cover and simmer over low heat, stirring occasionally until the berries have softened, about 20 minutes.
Crush the elderberries with a potato masher and strain through a fine-meshed sieve. Measure 650 grams (approximately 23 ounces) of elderberry puree and place in a saucepan with the orange juice, ginger and jam sugar and bring to a boil. Cook, stirring occasionally until bubbly about 4 minutes. Immediately pour all but one ladleful into sterilized canning jars, seal and allow to cool. Tip: To preserve the jelly for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
Spread the reserved ladleful of jelly onto a damp plate and allow to set. Cut the jelly into small cubes and scatter over the duck terrine.