Liver Pâté Terrine Recipe

Ingredients:

• 1 lb chicken liver, trimmed and cleaned
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1/2 cup onion, finely chopped
• 1-2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon ground nutmeg
• 1/4 cup brandy
• Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 350°F (180°C).
2. In a large skillet over medium heat, sauté the onion and garlic in butter until softened and golden brown.
3. Add the chicken liver, thyme, and nutmeg to the skillet and cook until the liver is browned on the outside and pink on the inside, about 3-4 minutes per side.
4. Remove the skillet from the heat and deglaze with brandy.
5. Add the heavy cream and season with salt and pepper to taste. Mix well.
6. Transfer everything into a food processor or blender and process until smooth.
7. Pour the mixture into a terrine or loaf pan. Cover with foil and place the pan into a larger dish filled with warm water. The water should come up halfway to the sides of the pan.
8. Bake for 45 minutes, or until the internal temperature has reached 160°F (71°C).
9. Cool the pâté completely and store in the refrigerator for at least two hours or up to three days before serving.

Serving Suggestions:

• Spread the pâté on toasted baguette slices with a dollop of fig jam.
• Top with pickled red onions and fresh parsley.
• Serve alongside a mixed greens salad for a light lunch or appetizer.

Verdict:

This liver pâté terrine is rich, smooth, and decadent – a true French classic. The brandy, nutmeg, and thyme add depth and complexity to the dish, while the heavy cream and butter make it irresistibly creamy and indulgent. Serve with your favorite toast, crackers, or vegetables for a delightful and elegant appetizer or light meal.