Terrine de Foie de Volaille – Poultry Liver Terrine

 Serves 6-8

 8 oz (250 g) turkey liver
 7 oz (200 g) chicken 
 1 tsp  Banyuls vinegar
 1 Tbs shallots, finely 
 4 bay leaves
 ½ tsp thyme, finely 

      ½ tsp white peppercorns, crushed
      5 Tbs (80 ml) Banyuls or port
      5 oz (150 g) chicken breast  

      5 oz (150 g) veal

      2 tsp salt
      3 oz (100 g) fat bacon, thinly sliced

  • Sprinkle the livers with the vinegar and marinate them overnight in Banyuls together 
  • with the shallot, one bay leaf, the thyme and the pepper.
  • Now purée the turkey liver, chicken breast, and veal, season with salt and mix with 
  • the marinade. 
  • Line an oven proof tureen with the slices of bacon and fill it with one third of the 
  • stuffing.  
  • Cut the chicken livers into cubes, mix them with another third of the stuffing and put 
  • it into the tureen over the first layer. 
  • Put the remaining stuffing on top and garnish with the remaining bay-leaves. 
  • Cook the terrine in a bain marie in the oven for 60 to 90 minutes at a temperature of 
  • 350 °F (175 °C). 
  • Allow it to cool and leave it in the refrigerator for at least 24 hours so that the flavors 
  • can develop.