Terrine of Chicken Liver, Green Peppercorns and Golden Raisins
California golden raisins, cognac and port flavor chicken livers for a tasty terrine.
- 1 cup California golden raisins, divided
- 6 tablespoons cognac
- 6 tablespoons Porto
- 14 ounce chicken liver
- 1 bouquet garni
- 1 3/4 cups clarified butter
- Salt; to taste
- Pepper, to taste
- 6 tablespoons white wine
- 1 quart chicken stock
- 10 gelatin leaves
- 2 tablespoons green peppercorns
- 4 bay leaves
Marinate raisins with half of the cognac and port. Add chicken livers to the remaining alcohol; add bouquet garni and marinate all for at least 2 hours.
Chill bowl for food processor in freezer. Drain the liquid from the chicken livers and strain through a sieve; set aside. Blend livers in very cold bowl of food processor at high speed until smooth. Add melted butter, liquid from chicken livers, and raisins, reserving 2 tablepoons for garnish. Process just until combined. Line a small terrine with plastic wrap and butter generously. Turn mixture into terrine and spread evenly.
Pre-heat oven at 350°F. Put terrine in a pan of hot water and bake in the oven at 350°F for about 40 minutes. When cooked, cool to room temperature and then place in the refrigerator.
Boil chicken stock with white wine and gelatin leaves; cool down. When it reaches 100°F, pour on top of terrine and garnish with peppercorns, reserved raisins and bay leaves.
Chef’s Note: This terrine can be served with gherkins, mustard, pickled vegetables, country bread, sourdough — the choices are unlimited.
Nutrition Facts Per Serving
Calories 600 (62% from fat); Total Fat 42g (sat 25g, mono 12g, poly 2g, trans 0g ); Cholesterol 395mg; Protein 20g; Carbohydrate 27g; (Dietary Fiber 2g; Sugars 18g; ); Iron 7mg; Sodium 540mg; Calcium 61mg; Potassium 398mg
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