Turrets of Duck Liver Terrine and Puff Pastry With

As a Christmas entrée.

For the terrine, remove the skin and sinew from the liver, then whisk with the eggs in a food processor to a puree. Pass this amount through a sieve, return to the hand blender form and season with salt, pickling salt, pepper, port wine and cognac. While whisking, add the warmed clarified butter (i.e., without the whey) in a leisurely manner.

Line a loaf pan with parchment paper and pour in the duck liver mixture. Cover with parchment paper, wrap the pan in aluminum foil and place in a large saucepan with 80 °C hot water. The baking pan should be 2/3 deep in the water. Cook in a heated oven at 180 °C for 45 minutes. Now remove the mold and let it cool down. Put it in the refrigerator for one night. Allow to come to room temperature for at least half an hour before serving.

For the tree tomatoes, boil the white wine, sugar, orange juice, cinnamon and star anise to half, then lightly thicken with cornstarch mixed in water. Peel the tomatoes and cut them into slices of about

3 mm thick slices and place in the cooled marinade. Leave to marinate for one night.

Roll out the puff pastry to the size of a baking sheet. Cover the back of the baking sheet with parchment paper and place the rolled out puff pastry on top. Cover again with parchment paper and weigh down with a second tray or a rack. Bake in a heated oven at 180 degrees for about 15 minutes. Cool and cut into 12 quadra

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