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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. 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. 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. 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. 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. Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	1			539.7756	3.3112	76.7479	21.9085
port wine	1/2	cup		-	-	-	-
fig	8		dried	-	-	-	-
butter	8	tablespoons		684.0	31.428	21.372	57.6
shallot	2			230.4	53.76	8.0	0.32
garlic clove	1			-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.