Zazu & Bovolo Duck Liver Terrine
This recipe was provided by Duskie Estes, chef/owner of Bovolo in Healdsburg and Zazu in Santa Rosa where we used to serve Inman Family Wines. The verjus jelly is a special touch. Verjus is an ingredient I find very useful and wine friendly in my own cooking at home. This locally produced example is my favorite.
Ingredients
- 1 c. sherry
- 2 TB. yellow raisins
- 2 TB. pistachios
- 1 lb. duck livers
- 3 c. cream
- 6 eggs
- 2 kosher salt
- 1 tsp. fresh thyme, chopped
- 1/2 tsp. black pepper, freshly ground
Directions
In a small sauce pan on high heat, bring the sherry to a boil and pour over the raisins to plump. Once cooled to room temperature, strain and reserve the sherry and the raisins separately. Spray a loaf pan with nonstick spray and line with parchment. Line the bottom with the yellow raisins and pistachios. In a food processor, purée the livers until smooth. Strain. In a mixing bowl, combine the livers, sherry, cream, eggs, salt, thyme, and pepper. Pour into prepared pan and place in another pan with water 1/2 way up the sides. Bake at 325 degrees until set, about 1 hour. Chill and serve with bread, verjus jelly, and Inman Family Pinot Gris!
Verjus Jelly
3 cups sugar
2 cups Terra Sonoma Verjus
1 pouch liquid pectin
In a sauce pan on medium high heat, dissolve the sugar in the verjus. Do not let boil. Remove from the heat. Stir in the pectin. Skim any foam and chill or can in sterilized jars. Sonoma Terra Verjus may be purchased from their online store at www.terrasonoma.com or at selected gourmet retailers.