French poultry liver pate

Ingredients for 8 servings:

• 250 g turkey liver
• 250 g chicken liver(s)
• 250 g chicken breasts
• 100 g bacon, fattier
• 1 tsp vinegar
• 80 ml port wine
• 1 tbsp shallot(s), finely diced
• 2 tsp salt
• 1 tsp Thyme, chopped or finely shredded
• 1 tsp peppercorns, white, crushed
• 4 bay leaves

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 15 minutes

Appetizer for parties and guests

Make a marinade from the port wine, thyme, diced shallots, pepper, and 1 bay leaf. Drizzle the turkey and chicken livers with the vinegar, mix with the marinade, and let it marinate overnight in the refrigerator. Set the chicken livers aside, then puree the turkey livers and chicken breast together with the marinade and salt. Divide this stuffing into three portions. Cut the bacon into strips and line a rectangular ovenproof terrine with them. Place one-third of the stuffing on top of the bacon. Finely dice the chicken livers, mix with the second third of the stuffing, and layer it in the terrine. Layer the remaining stuffing on top and smooth it down. Place the three remaining bay leaves on top and press down lightly. Place the terrine in a water bath and cook in a preheated oven at 175°C – 180°C for approximately 75 to 90 minutes. I often make two different pies and place them on a kitchen towel in a roasting pan half-filled with water. Top up the water as needed. Let the finished pies cool, then cover and refrigerate for at least 12 hours. To serve, cut into slices about 0.5 cm thick.