Goose liver terrine

Ingredients for 2 servings:

• 500 g liver(s) (goose liver, ready trimmed)
• 2 tbsp shallot(s), finely diced
• 2 tbsp butter, soft
• 1 ½ tsp cardamom
• 1 ½ tsp all-spice
• 1 ½ tsp coriander
• 2 cl Madeira
• 60 g bacon, white, in thin slices for the dish
• salt and pepper
• Butter for frying

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Dice the liver. Sauté the shallots in butter, add the liver, and fry for about 3 minutes, until the liver is just cooked through. Remove from the heat and let cool slightly. While still lukewarm, transfer everything to a food processor or blender, season with cardamom, allspice, coriander, salt, and pepper. Add the Madeira wine and puree. When everything is almost finely pureed, add the softened butter and puree until very fine. Line a terrine dish with plastic wrap so that the strips overhang a long way. Place the bacon slices on top so that they also hang over the edge. Then fill the dish with the liver mixture. Fold the overhanging bacon over the top. If desired, place another bacon slice in the center. Cover the bacon with the overhanging plastic wrap. Place the terrine in the refrigerator and let it set. To serve, turn the terrine out of the dish, remove the plastic wrap, and serve sliced. The whole thing is wonderful to enjoy on its own with fresh, crispy white bread (baguette) (I also really like the slightly sweet brioche). It also tastes delicious as a salad topping. If you prefer the terrine warm, you can heat the individual slices in a preheated oven (200°C) for about 5 minutes. It will keep well for a week if refrigerated, so you can prepare it ahead of time.