Duck Liver Terrine

-full breast from a 1.5 kg -duck 1 tb Vegetable oil

90 g Speck

325 g Duck livers

2 ts Salt

1/4 ts Pepper

1 pn Quatre spices

250 ml Of 45% butterfat cream

4 Egg yolks

2 1/2 tb Armagnac

-garnish: 2 c Sultana grapes in small

Bunches of 3 to 4 grapes 1 tb Sugar

1 tb Butter

1 tb Armagnac

Place duck breast in roasting tin, pour oil over, and cook in a pre-heated 250`C oven for 20 minutes. Cool, remove skin and dice the breast meat. Put speck, liver, salt, pepper, quatre spices, cream, egg yolks and armagnac into a liquidiser and blend until smooth. Pour into a bowl and add the diced duck breast meat. Taste for salt and pepper. Pour mixture into an earthenware terrine, cover well, and cook in a bain-marie for 30 minutes in a pre-heated 250`C oven. Terrine should be 5 cm thick. Allow to cool, then place in refrigerator for 24 hours before serving with a spoon straight from the dish. Serve with hot toast, freshly ground pepper and garnish with warm bunches of grapes. To make garnish: melt sugar and butter in a frying pan. Add grapes and toss quickly for a few seconds. Flame with armagnac and serve warm, This terrine is wonderful served with a chilled sauternes.