PATE AND TERRINE RECIPES

Name: Chicken Liver Pate: Terrine de Foies de Volaille
Prep time: 25 min
Cook time: 15 min
Total time: 6 h 40 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 cup chopped yellow onions; 2 teaspoons minced garlic; 2 tablespoons green peppercorns, drained; 2 bay leaves; 1 teaspoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup Cognac or brandy; Chopped parsley leaves, for garnish; French bread croutons or toast, accompaniment; French cornichons, optional accompaniment; 1 pound fresh chicken livers, cleaned; 1 cup milk; 1 stick cold unsalted butter, cut into pieces

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE RECIPE ...

Chicken Liver Pate: Terrine de Foies de Volaille Recipe ... image

Provided by Food Network

Categories appetizer

Total Time 6 hours 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces

Steps:

In a bowl, soak the livers in the milk for 2 hours. Drain well.
In a large saute pan or skillet, 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 the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac 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. Discard the bay leaves.
In a food processor, 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.
To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

DUCK BREAST RECIPES | BBC GOOD FOOD

Duck breast recipes | BBC Good Food image

Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck recipes.

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