French Poultry Liver Pate

Summary

Ingredients

• 250 g turkey liver
• 250 g chicken liver (s)
• 250 g chicken breasts
• 100 g bacon, fatter
• 1 teaspoon vinegar
• 80 ml port wine
• 1 tablespoon shallot (s), finely diced
• 2 teaspoons salt
• 1 teaspoon thyme, chopped or finely grated
• 1 teaspoon pepper - grains, white, crushed
• 4 bay leaves

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Instructions

1. Make a marinade from the port wine, thyme, cubed shallots, pepper and 1 bay leaf. Drizzle the turkey and chicken livers with the vinegar, mix with the marinade and cover overnight in the refrigerator.
2. Then put the chicken liver aside, puree the turkey liver and chicken breast with the marinade and salt. Divide this farce into three servings. Cut the bacon into strips and line an ovenproof rectangular terrine with it. Put a third of the farce on the bacon. Cut the chicken liver into fine cubes, mix with the second third of the farce and layer in the terrine. Layer the rest of the farce on top and smooth it out. Place the three remaining bay leaves on top and press lightly.
3. Now place the terrine in a water bath and cook in a preheated oven at 175 ° C - 180 ° C for about 75 to 90 minutes.
4. I often make two different pies and place them on a kitchen towel in the drip pan half filled with water. If necessary, refill water in between.
5. Let the finished pie cool down and let it sit in the fridge for at least 12 hours, covered.
6. Cut into slices about 0.5 cm thick to serve.