Chicken liver terrine

Name: Chicken liver terrine
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: Serves 4–6
Ingredients: ⅛ teaspoon five-spice powder; 6 rashers bacon; 3 tablespoons cream; 1 small egg, beaten; 20 g (¾ oz) unsalted butter; 1 small French shallot, finely chopped; 185 g (6 oz) chicken livers, cut in half; 315 g (10 oz) pork neck, cubed; 1 teaspoon brandy

Preparation info

Serves
4–6

Difficulty
Complex
Ready in
1 hr 50

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

Chicken livers have a mild flavour and soft creaminess. Take care not to overcook a terrine—this one should be moist and juicy, with the bacon wrapping adding a contrast of flavour and texture.

Ingredients

20 g (¾ oz) unsalted butter
1 small French shallot, finely chopped

Starter
Gluten-free

Method

Heat the butter in a pan, add the shallot and heat through for 2 minutes. Remove from the heat, add the livers and pork and stir over very low heat for 3 minutes, or until the meat and liver are warm. Mix in the brandy, port and five-spice, season well and cover with plastic wrap. Cool slightly, then refrigerate overnight.
Prehe