Fatty liver in terrine

1 liver of raw duck, 600 g

100 cc of cognac

1 teaspoon crushed pepper

1 teaspoon of salt

Fatty liver of duck, foie gras, is one of the delights of the Western cuisine. This is a unique piece that is achieved after Prime a duck to induce hypertrophy of the liver and, thus, excessive development of the body. Thanks to this process, the piece displays the softness and tenderness that characterizes it. The Landes region is one of the main producing areas.

Preparation:

Clean the liver, separating the two lobes, removing the nerves and veins that have been and eliminating the telilla that covers. Move them to a container, salt and bathing in the cognac. Cover and leave 12 hours in a cool place. Give them back every 2 hours.

Tempering them, dry them and put them in a tub in which to enter good tight, cover and bake for 40 minutes, bath with the oven at 180 ° C.

Let drain on a grid, picking up the fat loose in a container. Move them to another small tub, where are back to pressure, filling halfway with the released fat to the drain. Cover and put a weight on top, newsprint as it cools. Save 24 hours in the refrigerator before serving.

Serve accompanied with toast, possibly a slightly sweet bread (a brioche or bread with raisins) and a gelatin of oporto.

Terrine of chicken and ham

Terrine of chicken and ham is one of the recipes you need a larger number of components within the scope of the kitchen. The preparation is simple, but the number of elements to be taken is very large. These are a sprig of thyme, a chicken keeping the offal, one slice of ham thick, a leaf of laurel, a small onion, two tablespoons of brandy, four tablespoons of oil, 100 grams of bacon in thin slices, a glass of white winea medium leek, a leg of veal, a sprig of celery, two medium-sized carrots, salt and pepper.

The first thing to do in developing is put three litres of cold water in a saucepan, therefore it must have a considerable size. Within it you have to go throwing the leg of veal that should be split into pieces, along with the offal of chicken, the peeled carrots, celery, leeks, bay leaf, white wine and salt. Once all the components are already is to simmer medium for an hour and a half. When already broke the boil you have to remove from the fire, and you have to strain. Then, must be allow to cool and if it forms a fat at the top can be removed with a spoon.

Then, in a pot you have to add oil to heat and will need to add the chicken cut in two lengthwise. Once completed this, you must add the onion crushed into four pieces, and has to cook for 20 minutes. The following procedure is the separate all of the fire and when is well cold has to remove the skin.