Chicken Liver Pate Terrine De Foies De Volaille
Elevate your appetizer game with this luxurious Chicken Liver Pâté Terrine de Foies de Volaille, a French-inspired delicacy that's both rich and irresistibly smooth. Made with tender chicken livers, fragrant shallots, garlic, and a hint of Cognac, this recipe boasts deep, savory flavors balanced by the creaminess of butter and heavy cream. The pâté is blended to silky perfection and sealed with melted butter, ensuring it stays fresh and decadent. Perfect for entertaining, it’s best served chilled alongside toasted baguette slices, tangy cornichons, or your favorite crackers for an elegant spread. With a prep time of just 20 minutes, this gourmet dish is surprisingly simple to create—perfect for impressing guests or treating yourself to a touch of sophistication at home.
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Recipe Information
Ingredients
- 500 g Chicken livers
- 200 g Unsalted butter
- 60 ml Heavy cream
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 60 ml Cognac (or brandy)
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Bay leaf
Instructions
Clean the chicken livers by removing any connective tissue and pat them dry with kitchen paper.
Finely chop the shallots and garlic. Set them aside.
In a large skillet over medium heat, melt 50g of butter. Add the shallots, garlic, thyme, and bay leaf. Sauté until the shallots are soft and translucent, about 3-4 minutes.
Increase the heat to medium-high and add the chicken livers. Sear them for about 2-3 minutes per side until browned on the outside but still slightly pink inside.
Once the livers are cooked, deglaze the pan by adding the Cognac. Stir and let it cook for 1-2 minutes, allowing the alcohol to evaporate.
Remove the bay leaf and transfer the chicken livers, along with the pan juices, into a food processor. Blend until smooth and creamy.
While blending, gradually add the remaining softened butter in chunks. Then pour in the heavy cream, blending until fully incorporated.
Season with salt and black pepper to taste, blending briefly to ensure even seasoning.
Pass the pâté mixture through a fine mesh sieve to ensure a silky-smooth texture.
Transfer the mixture into a terrine or ramekin, smoothing the surface with a spatula.
Melt a small amount of butter and pour it over the pâté to create a protective seal. Refrigerate for at least 4 hours or until fully set.
Serve chilled with toasted baguette slices, cornichons, or your choice of crackers. Enjoy!
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.1 g | 359% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 2078 mg | 693% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.9 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 185 mg | 14% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
