Duck Liver with Prune Jam


Chef: Troy Spencer


Restaurant: L’Etoile


Make a reduction with Port, Shallots, Garlic & a sprig of Thyme.

Reduce to a syrup.

Seal off Livers, place in the robot coupe, and blitz. Add reduction, followed by the melted butter then the eggs. Push through fine sieve and place in double lined terrine moulds. Place sliced or chopped Foie Gras pieces in the liver mix.


Place terrines in water bath and cook to it reaches 64c.


  • 200g of Foie Gras
  • 500g of Duck
  • 3 Shallots
  • 3 Cloves of Garlic
  • 500g Melted Butter
  • 6 Whole Eggs
  • 250ml Port


Recipe courtesy of L’Etoile