Pate – terrine de volaille

  • 350g of chicken livers, cleaned and cut into 1 inch pieces
  • fresh thyme and chives (about 1-2 tbsp worth) OR dried sage+thyme+oregano (about 1 1/2 tsp)
  • 2 shallots
  • 2 gloves of garlic
  • 250g of butter
  • 1 small white wine glass of liquor (brandy, williamine, etc)
  • salt pepper

Melt half the butter in a bowl in an oven at 110C. Poor through a strainer to get clarified butter and reserve.

Melt a small amount of butter in a frying pan at medium high heat, saute the shallots for a few minutes until transparent. Add the garlic and saute for another ~30 s.

Add the livers and the herbs, and saute until browned (~5-10 minutes). The center of the livers should still be slightly pink. Add the liquor and saute another couple of minutes until reduced (deglaze the pan at the same time).

Put everything from the frying pan into a food processor and pulse until coarsly blended. Add the rest of the butter (cut into pieces). Blend until smooth.

Put into a bowl, poor the clarified butter on top (to seal it), and refrigerate for at least a couple of hours.

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