Serves 9
90 min
Terrine of Poultry Liver
Recipe GLPR8526e141343f4c
A rustic Jewish-style liver terrine made with duck or chicken livers bound with eggs and bread crumbs, seasoned with aromatic herbs and spices, then lined with fresh fatback and baked until set. This elegant charcuterie serves 9 and makes a rich, savory main course or appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup fresh white bread crumbs
1 clove garlic clove, peeled and minced
1 tsp mixed dried herbs (thyme, marjoram, rosemary)
⅛ tsp ground cloves
⅓ cup tepid milk
1 tbsp butter
1 medium yellow onion, peeled and finely chopped
1½ lb duck or chicken livers
12 oz cold fresh fatback, sliced into thin sheets
2 eggs, lightly beaten
1 tbsp finely chopped fresh parsley leaves
salt and freshly ground black pepper to taste
3 bay leaves
Directions
Preheat oven to 350°F. Soak the bread crumbs in the tepid milk for 5 minutes until they absorb the liquid and become a soft paste.
Melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Set aside to cool slightly.
Trim any connective tissue from the poultry livers and cut them into smaller pieces. Add the livers to the skillet with the onion and garlic, and cook over medium-high heat for 3-4 minutes, stirring occasionally, until the livers are lightly browned on the outside but still slightly pink inside. This prevents overcooking. Transfer to a food processor and let cool to room temperature.
Add the soaked bread crumb mixture, beaten eggs, mixed dried herbs, ground cloves, parsley, salt, and black pepper to the food processor with the cooled liver mixture. Pulse until smooth and well combined, about 2-3 minutes. Do not over-process; the mixture should be a cohesive pâté.
Line a 2-quart terrine mold or loaf pan with the cold fatback slices, allowing them to hang slightly over the edges so they can fold over the top once the mold is filled. Overlap the slices slightly to ensure complete coverage with no gaps.
Transfer the liver pâté mixture into the fatback-lined mold, packing it down firmly with the back of a spoon to remove air pockets. Fold the overhanging fatback slices over the top of the mixture to enclose it completely. Arrange the bay leaves on top, pressing them slightly into the fatback.
Place the terrine mold in a water bath (bain-marie) by setting it in a larger roasting pan and adding hot water until it reaches halfway up the sides of the terrine. Bake in the preheated 350°F oven for 55-65 minutes. The terrine is done when a meat thermometer inserted into the center reads 165°F, indicating that the egg binder has set safely.
Remove the terrine from the water bath and let it cool to room temperature, about 30 minutes. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to firm up.
To serve, run a thin knife around the edges of the terrine and invert onto a cutting board. Slice with a sharp, warm knife, wiping the blade between cuts for clean slices. Serve chilled or at room temperature as a main course or appetizer.
