Terrine de Foies de Volaille
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 69.92
- Health score: 22.00
- Weight Watcher points: 18.00
Summary
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. Try Country terrine, Broccoli Terrine, and Ambrosia Terrine for similar recipes.
Ingredients
pepper0.5 teaspoon
chicken livers1 pound
cognac0.25 cup
sel gris and cornichon6 servings
thyme leaves1 teaspoon
garlic2 teaspoons
peppercorns2 tablespoons
heavy cream0.25 cup- salt0.5 teaspoon
butter1 cup
onions1 cup
Instructions
Step 1
Trim livers of any fat or connective tissue.In a large saute pan, melt 4 tablespoons of the butter over medium-high heat.
Step 2
Add the onions and cook, stirring, until soft, about 3 minutes.
Step 3
Add the garlic and cook until fragrant, about 30 seconds.
Step 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.
Step 5
Remove from the heat and let cool slightly.In a food processor, add the cream and puree the liver mixture.
Step 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.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free