Categories: Poultry, Offal, Chef, Main dish 
      Yield: 6 servings 
  
           -full breast from a 1.5 kg 
           -duck 
      1 tb Vegetable oil 
     90 g  Speck 
    325 g  Duck livers 
      2 ts Salt 
    1/4 ts Pepper 
      1 pn Quatre spices 
    250 ml Of 45% butterfat cream 
      4    Egg yolks 
  2 1/2 tb Armagnac 
           -garnish: 
      2 c  Sultana grapes in small 
           Bunches of 3 to 4 grapes 
      1 tb Sugar 
      1 tb Butter 
      1 tb Armagnac 
  
  Place duck breast in roasting tin, pour oil over, and cook in a 
  pre-heated 250'C oven for 20 minutes.  Cool, remove skin and dice the 
  breast meat. Put speck, liver, salt, pepper, quatre spices, cream, 
  egg yolks and armagnac into a liquidiser and blend until smooth. Pour 
  into a bowl and add the diced duck breast meat.  Taste for salt and 
  pepper. Pour mixture into an earthenware terrine, cover well, and 
  cook in a bain-marie for 30 minutes in a pre-heated 250'C oven. 
  Terrine should be 5 cm thick. Allow to cool, then place in 
  refrigerator for 24 hours before serving with a spoon straight from 
  the dish. Serve with hot toast, freshly ground pepper and garnish 
  with warm bunches of grapes. 
   
  To make garnish: melt sugar and butter in a frying pan.  Add grapes 
  and toss quickly for a few seconds.  Flame with armagnac and serve 
  warm, This terrine is wonderful served with a chilled sauternes.