Terrine de Foies de Volaille

Name: Terrine de Foies de Volaille
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 teaspoon pepper; 1 pound chicken livers; 0.25 cup cognac; 6 servings sel gris and cornichon; 1 teaspoon thyme leaves; 2 teaspoons garlic; 2 tablespoons peppercorns; 0.25 cup heavy cream; 0.5 teaspoon salt; 1 cup butter; 1 cup onions

Ready in : 45 mins

If you want to add more gluten free recipes to your recipe box, Terrine de Foies de Volaille might be a recipe you should try. This recipe makes 6 servings with 433 calories, 14g of protein, and 38g of fat each. For $1.17 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista requires pepper, garlic, onions, and sel gris and cornichon. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid.

Diets

GLUTEN FREE

Ingredients

pepper

0.5 teaspoon

chicken livers

1 pound

cognac

0.25 cup

sel gris and cornichon

6 servings

thyme leaves

1 teaspoon

garlic

2 teaspoons

peppercorns

2 tablespoons

heavy cream

0.25 cup

salt

0.5 teaspoon

butter

1 cup

onions

1 cup

Cooking in Steps

1
Trim livers of any fat or connective tissue.In a large saute pan, melt 4 tablespoons of the butter over medium-high heat.

butter

frying pan
2
Add the onions and cook, stirring, until soft, about 3 minutes.

onion
3
Add the garlic and cook until fragrant, about 30 seconds.

garlic
4
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.

chicken liver

peppercorns

brandy

cognac

pepper

thyme

salt
5
Remove from the heat and let cool slightly.In a food processor, add the cream and puree the liver mixture.

cream

liver

food processor
6
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.

peppercorns

seasoning

butter

pate

ramekin