Chicken liver and foie gras pâté with pickled shallots and parsley purée

AT A GLANCE

  • Serves 10 people

  • 16 thin rindless streaky bacon rashers
  • 750 gm chicken livers, trimmed and diced into 1cm cubes
  • 250 gm pork back fat (see note), cut into 5mm dice
  • 30 gm fine fresh white breadcrumbs
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 6 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tsp thyme leaves
  • 50 gm butter, coarsely chopped
  • 1 tsp quatre épices (see note)
  • 50 ml pouring cream
  • 50 ml brandy
  • 1 egg
  • 50 gm foie gras, cut into 3 logs
  • To serve: baguette, sliced
  •  
  • Parsley purée
  • 2 cups (firmly packed) flat-leaf parsley
  • 200 ml pouring cream
  •  
  • Pickled shallots
  • 6 golden shallots, thinly sliced
  • 100 ml dry white wine
  • 100 ml white wine vinegar
  • 1 tsp black peppercorns
  • 1 each fresh bay leaf and thyme sprig
01   Preheat oven to 140C. Line an 8cm x 20cm x 7cm-deep terrine mould with bacon, overlapping slightly, and allowing ends to overhang by 6cm. Refrigerate until required.
02   Combine liver, pork back fat, breadcrumbs and parsley in a large bowl and bring to room temperature.
03   Combine shallot, garlic, thyme, butter, quatre épices and cream in a saucepan, stir occasionally over low heat until shallot and garlic are tender (15-30 minutes). Add brandy, increase heat to medium-high, simmer until a light syrup forms (4-5 minutes). Cool to room temperature, add to liver mixture with egg, mix thoroughly, season to taste. Spoon half the liver mixture into prepared mould. Lay foie gras along centre, then top with remaining liver mixture. Fold overhanging bacon to enclose, cover tightly with baking paper and foil and place in a roasting pan. Add enough boiling water to come halfway up sides of mould, then bake until a meat thermometer inserted into the centre reads 70C (1-1½ hours). Remove terrine from roasting pan, cool to room temperature (1¼-1½ hours), then refrigerate, weighted with food cans, until very firm and chilled (6 hours-overnight).
04   Meanwhile, for parsley purée, blanch parsley in a saucepan of boiling water until just wilted (15-20 seconds). Drain, refresh, squeeze out excess water, then set aside. Meanwhile, boil cream in a small saucepan over medium-high heat until reduced to 50ml (2-4 minutes). Add parsley, process in a small food processor until smooth, season to taste and refrigerate until required.
05   For pickled shallots, combine ingredients in a saucepan, bring to the simmer over medium heat. Remove from heat, set aside to cool.
06   Briefly dip terrine mould in hot water, invert terrine onto a board, thickly slice and serve with pickled shallots, parsley purée and baguette slices.
Note Pork back fat may need to be ordered from your butcher. Quatre épices is a blend of pepper, nutmeg, cloves and ginger commonly used to flavour charcuterie. It's available from Herbie's Spices.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

Recipe:

DANIEL SOUTHERN, COMME KITCHEN, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

SLEEK AND DRY BOURGOGNE BLANC WITH A MEDIUM BODY. , suggested by MARTY MCCAIG AND FREDERIC BLEVIN

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