John Myers
Chicken Liver Terrine
The perfect chicken liver terrine recipe with a picture and simple step-by-step instructions.
- 0,25 tsp Ground cinnamon
- 0,25 tsp Clove powder
- 0,25 tsp Freshly ground black pepper
- 1 piece Macis
- 1 Star anise
- 0,25 tsp Coriander seeds
- 500 g Poultry liver
- 3 tbsp Butter
- 70 ml Port wine
- 20 ml Brandy
- 250 g Room temperature butter
- 150 ml Cream
- 1 tsp Cocoa powder slightly de-oiled
- Black pepper from the mill
- Sea-Salt
- Mix the cinnamon, the clove powder and the ground pepper. Roast the mace, star anise and coriander seeds in a pan without fat until they start to smell strongly and then grind finely in a mortar. Then mix this mixture with the cinnamon mixture.
- Brush the liver well, wash and blot well. In a pan, froth the 3 butter and then fry the liver on all sides over medium heat. Then pour the spice mixture over it and stir and then deglaze with the port wine and brandy and reduce until there is almost nothing left of the liquid.
- Now put everything in a high bowl and puree finely with the magic wand and gradually work in the 250 g butter, heat the cream at the same time, do not boil. When all the butter is incorporated, use the whisk to work in the cream. But only so much until a spreadable, creamy mass is created. I had about 150 ml. As a precaution, I had warmed up 200 ml.
- Now pass the whole mixture through a fine sieve. Now add the cocoa and season with salt and pepper. Wrap a terrine dish with cling film and pour in the mixture, cover and leave to set overnight in the refrigerator.
- Turn out of the mold and cut into slices to serve. Tastes great on fresh or toasted bread. You can also sprinkle the terrine with fresh herbs. Oregano tastes particularly good with it.
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