Terrine de Foies de Volaille

In a large saute pan, melt 4 tablespoons of butter over medium-high heat. Add the onions and cook, stirring with a spatula, until soft, about 3 minutes.

Ingredients

60 mL of Butter

1 piece of Onion

Equipment

Frying Pan

Spatula

Add the garlic and cook until fragrant, about 30 seconds.

Ingredients

2 cloves of Garlic

Equipment

Frying Pan

Add the chicken livers, 1 tablespoon of black peppercorns, thyme, salt, and black pepper to the pan. Cook, stirring, until the livers are slightly browned on the outside but still pink in the center, about 5 minutes.

Ingredients

225 g of Chicken Livers

15 mL of Black Peppercorns

5 mL of Thyme

5 mL of Salt

2½ mL of Black Pepper

Equipment

Frying Pan

Tongs

Carefully pour in the Cognac or brandy, ensuring it does not flame up, and cook until the liquid has mostly evaporated and the livers are fully cooked.

Ingredients

225 g of Chicken Livers

60 mL of Brandy

60 mL of Cognac

Equipment

Frying Pan

Remove the pan from the heat and allow the mixture to cool slightly.

Equipment

Frying Pan

Transfer the mixture to a food processor, add the heavy cream, and process until smooth. Add the remaining butter in small pieces and pulse until fully incorporated.

Ingredients

60 mL of Butter

120 mL of Heavy Cream

Equipment

Food Processor

Fold in the remaining 1 tablespoon of black peppercorns and adjust the seasoning to taste.

Ingredients

15 mL of Black Peppercorns

2½ mL of Black Pepper

Divide the pâté into 6 ramekins, cover with plastic wrap, and refrigerate for at least 6 hours until firm.

Equipment

Ramekin

Plastic Wrap

Freezer