Chicken Liver Terrine with Port Wine

1. clean chicken liver, cut apart coherent pieces and season with salt and pepper. In a frying pan, gently heat 30 g of butter and roast the liver in it for 5 min, turning, then transfer to a plate and cover loosely with kitchen roll for about 10 min.

Cut the shallots into very fine cubes and sauté for 3-4 min. in the fat remaining in the frying pan until soft. Add 1 sprig of thyme and 150 ml of port wine and cook gently to a syrupy consistency, about 4 tbsp should remain. Cool the syrup to room temperature.

3. grind the liver and the syrup with the remaining butter and 1 tbsp port wine in a moulinette, season well with salt and pepper and fill into small portion pots. Smooth the surface.

Soak gelatin in cold water. Pluck remaining thyme leaves from sprig. Boil remaining port wine with thyme and 1 pinch of salt, remove from stove, let gelatin melt in it. Pour the cooled gelatine onto the terrines, leave to cool and remove from the refrigerator 20 minutes before serving.

Tip: Serve the terrine as an entrée, accompanied by Vogerlsalat with classic salad dressing. The terrine is also delicious on brioche or possibly toast as an amuse-gueule (for 6-8 people). If you don’t have a serving dish, you can fill it into a shallow bowl or a 500 ml dish.

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