Chicken Liver and Fig Terrine

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"
photo by a user photo by a user
Ready In:
8hrs 13mins




  • Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small salad bowl. Cover and refrigerate for 2 hours. Set a fine-mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.
  • Wash the first bowl you used. Put the figs in the bowl, cover with hot water, and let stand as you go on with the recipe.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until soft and fragrant. Add the livers, thyme, bay leaves, salt, and pepper, and cook for 4 minutes, flipping the livers halfway through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6 to 8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat, discard the bay leaves, and let cool for 5 minutes.
  • Transfer the liver mixture to a food processor and process until pureed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut in 1/4 inch pieces, and fold into the liver mixture. Taste and adjust the seasoning.
  • Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, and preferably overnight.
  • Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

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