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Pork Liver Terrine


  • Author: Jill Baker
  • Yield: 15 appetizer portions 1x

Description

Pork Liver Terrine is a light, custard-like recipe that uses the liver in an elegant way. Its flavor balanced with citrus zest, garlic, and shallot and enriched with abundant cream (notice equal parts cream and liver). As more and more chefs practice farm-to-table cooking, it’s important that they know how to make offal appeal to a broad audience. This is one way of working with the excellent and nutritious pork liver. Pickled vegetables and arugula go particularly well with it.


Ingredients

Units Scale

1 Tbsp. Vegetable Oil

2 Tbsp. Minced Garlic

2 Tbsp. Minced Shallot

1 lb. (450 grams) Pork Liver, veins and connective tissue removed

1/2 c. (115 grams) Unsalted Butter, at room temperature

4 Large Eggs

3/4 c. (180 ml.) Sauternes

2 Tbsp. (30 ml.) Brandy

2 Tbsp. Grated Orange Zest

2 Tbsp. Grated Lemon Zest

1 Tbsp. Sugar

2 tsp. Ground Juniper Berries

1 tsp. (5 grams) Kosher Salt

2 c. (480 ml) Heavy Cream


Instructions

  1. Prepare a water bath in a 300°F (150°C) oven (go here to learn more).
  2. In a sauté pan, heat the oil over medium heat. Sauté the garlic and shallot gently until they’re translucent, a minute or so. Remove the pan from the heat and allow to cool. Transfer to food processor.
  3. Add all the remaining ingredients except the cream to the food processor and puree until smooth. Slowly add the cream while the machine is running-the mixture will lighten in color.
  4. Pass the mixture through a fine-mesh sieve.
  5. Line a 1 1/2-quart (1.5 liter) terrine mold with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
  6. Cover with a lid or aluminum foil and cook it in the water bath to an internal temperature of 145°F (63°C), 45 to 60 minutes. Remove the terrine from the water bath. When it is cool enough to handle, weight the terrine and refrigerate until thoroughly chilled.
  7. Unmold, slice, and serve.

Notes

This recipe is an excerpt from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
Purchase the book here.