Pâté en terrine from smoked duck breast, duck mousse and poultry-jelly (Starters) 20 servings Ingredients 450 g thin slices of duck breast 450 g duck liver (that can be stirred) 3 dl (# 10 fl oz) whipping cream 500 g Glace de Volaille 2 dl (# 7 fl oz) Sauternes Pepper and salt Method For the jelly: in a pan, mix 300 g Glace de Volaille and Sauternes. Let it reduce and cool down. In the meantime, prepare the mousse using the rest of the lukewarm Glace de Volaille. Beat whipping cream for 25% and mix it with the glace. Then add 200 g blanched duck liver. Season to taste with salt and pepper. Start building the terrine now: in a mould make layers of jelly, mousse, duck breast fillet and duck liver. Continue this layering process until full. Place in refrigerator for at least two hours until firm. How to serve As part of cold buffets or as a starter. Previous page | Print this recipe