Ingredients
-
1
-
1/2
-
8
-
8
-
2
-
1
-
1
-
2
-
1/2
-
1/4
-
-
-
-
-
Directions
Chicken Liver and Fig Terrine, Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini, Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini
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Steps
|
1
Done
|
Rinse the Livers Under Cold Water, Drain, and Remove Any White Strands. Pat Dry With Paper Towels. Combine the Livers and Port in a Small Salad Bowl. Cover and Refrigerate For 2 Hours. Set a Fine-Mesh Sieve Over a Second Bowl and Pour the Livers and Marinade Into the Sieve, Reserving the Marinade. |
|
2
Done
|
Wash the First Bowl You Used. Put the Figs in the Bowl, Cover With Hot Water, and Let Stand as You Go on With the Recipe. |
|
3
Done
|
Melt 2 Tablespoons of the Butter in a Large Skillet Over Medium Heat. Add the Shallots and Garlic and Cook For 3 Minutes, Until Soft and Fragrant. Add the Livers, Thyme, Bay Leaves, Salt, and Pepper, and Cook For 4 Minutes, Flipping the Livers Halfway Through, Until the Livers Are Browned on the Outside, but Still Pink Inside. Add the Reserved Marinade, Turn the Heat Up to Medium-High, and Cook For 6 to 8 Minutes, Until Most of the Liquids Have Evaporated and the Livers Are Browned All Over but Still Tender. Remove from Heat, Discard the Bay Leaves, and Let Cool For 5 Minutes. |
|
4
Done
|
Transfer the Liver Mixture to a Food Processor and Process Until Pureed. Add the Remaining Butter and Pulse Until Smooth. Drain the Figs, Pat Dry With Paper Towels, Cut in 1/4 Inch Pieces, and Fold Into the Liver Mixture. Taste and Adjust the Seasoning. |
|
5
Done
|
Pack Into Two 1-Cup Glass Jars, Making Sure There Are No Pockets of Air. Place a Small Piece of Plastic Wrap Directly on the Surface of the Terrine, Close the Jars Tightly, and Refrigerate For at Least 6 Hours, and Preferably Overnight. |
|
6
Done
|
Bring to Just Under Room Temperature and Serve. the Terrine Will Keep For Up to 4 Days, Chilled, Its Surface Covered With Plastic Wrap. |
