Poultry liver pate

Ingredients for 1 servings:

• 400 g poultry liver(s)
• 2 shallots
• 3 garlic cloves
• 30 g butter
• 1 bunch parsley, flat
• 1 sprig(s) thyme, plucked leaves
• 3 sprigs of oregano, picked leaves
• 200 g crème fraîche
• 30 g cream
• 2 tbsp cognac
• 3 eggs
• 1 egg yolk
• ½ tsp chili flakes
• ½ tsp sweet paprika powder
• 2 ½ tsp sea salt
• some pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Chop the shallots and garlic cloves, heat the butter in a pan, and fry the cleaned and roughly chopped liver over medium heat. Add the shallots and garlic cloves and fry briefly. The liver should not be cooked completely and can still be slightly raw in the middle. While the liver mixture is cooling, chop the herbs and place them in a food processor with all the other ingredients (alternatively, a blender or hand blender will work). Add the liver and puree everything until smooth. Preheat the oven to 150°C (top/bottom heat) and place a deep baking tray on the second rack from the bottom. Fill with boiling water so that the terrine dish is about two fingers deep. Brush the terrine with butter. Pour the mixture into the pan and place the dish in the water with the lid closed. Cook the pâté with the lid closed for 30 minutes, then uncovered for another 30 minutes. If the mixture is still too wobbly, i.e., too runny, leave the pie in the oven for a few more minutes. It won’t set completely until it’s completely cooled. Once the pie is removed from the oven and cooled, let it rest in the refrigerator with the lid on for at least a day. Then turn it out of the tin and serve with some delicious homemade bread and cranberries.