Terrine de Foies de Volaille

Terrine de Foies de Volaille

Terrine de Foies de Volaille

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound fresh chicken livers, cleaned
  • 1/4 cup Cognac or brandy
  • Sel gris (gray salt) and cornichon for garnish
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup chopped yellow onions
Instructions

Trim livers of any fat or connective tissue.In a large saute pan, melt 4 tablespoons of the butter over medium-high heat.

Add the onions and cook, stirring, until soft, about 3 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the chicken livers, 1 tablespoon of peppercorns, thyme, salt, and pepper and cook, stirring, until the livers are slightly browned on the outside and still a bit pink on the inside, about 5 minutes.Gently add the Cognac or brandy, taking care that it doesn't flame up, and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

Remove from the heat and let cool slightly.In a food processor, add the cream and puree the liver mixture.

Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.

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