Tillie Doyle
Making goose liver terrine is a delicate process that requires careful preparation and the right ingredients. The liver, which can be from a goose or duck, needs to be cleaned and deveined, and it's important to remove any discoloured sections and nerve tissue. The liver is then seasoned and cooked, typically with butter, shallots or onions, garlic, and various herbs and spices. It is often blended or pureed to create a smooth texture, and alcohol is sometimes added for flavour and preservation. The mixture is then baked, chilled, and served in slices or on toast.
| Characteristics | Values |
|---|---|
| Ingredients | 1 whole raw Grade A duck or goose foie gras, kosher salt, white pepper, Sauternes or Armagnac, butter, shallot or small onion, duck livers, flour, Marsala or brandy, heavy cream, garlic, herbes de Provence, thyme, chicken stock, goose livers, chicken or duck liver, fatback, eggs, parsley, mixed dried herbs, milk, bread crumbs, gelatin, Concord grape juice, mustard, crackers |
| Equipment | Terrine, roasting pan, kitchen towel, paper towels, oven, blender, knife, cardboard, weight (e.g. soup cans), plastic wrap, small skillet, food processor, ramekins, saucepan |
| Temperature | 200°F for roasting pan, 120°F or 160°F for internal temperature of foie gras, 300°F for oven, 18 minutes for baking ramekins |
| Timing | 1 to 1 1/2 hours or 3 1/2 hours for baking foie gras, 20 minutes for letting foie gras stand at room temperature, 1 day for chilling foie gras, 3 to 5 days for keeping chilled terrine, 3 more days for keeping unmolded terrine, 10 minutes for prep, 15 minutes for cooking, 25 minutes total time |
| Yield | 10 first-course servings, 1/2 cup pâté, 16 toasts, 1 pint, 6 ramekins |
What You'll Learn
Preparing the goose liver
Firstly, you will need to source good-quality goose livers. Look for livers that are a healthy colour, avoiding any with discolouration. The livers should be free of any greenish or white, thread-like nerve tissue, which should be carefully removed along with the veins. This step is important to ensure the livers are safe for consumption and have an optimal texture.
Next, the livers should be cleaned and prepared for cooking. Rinse the livers gently under cold running water, and then pat them dry with a clean cloth or paper towel. At this stage, you can also trim the livers to remove any excess fat or connective tissue. It is important to handle the livers with care to avoid damaging the delicate liver tissue.
Once the livers are prepared, you can begin the cooking process. Heat a tablespoon of butter or duck fat in a skillet or pan over medium-high heat. Add some finely chopped shallots or onions and cook until they are softened and lightly browned. This step adds flavour to the dish and helps to create a rich base for the terrine. Then, add the goose livers to the pan and season them with salt, pepper, and herbs such as thyme, rosemary, or herbes de Provence. Cook the livers until they are browned on the outside but still slightly pink in the centre, as overcooking can make the livers tough and dry.
After cooking, allow the livers to cool slightly before transferring them to a blender or food processor. Add the remaining ingredients, such as cream, eggs, and brandy or Cognac, and blend until you have a smooth and homogeneous mixture. This mixture will then be poured into your chosen moulds and baked until set, creating a delicious goose liver terrine.
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Blending the ingredients
The blending process is crucial to achieving the desired smooth and creamy texture of a goose liver terrine. Here is a detailed guide on how to blend the ingredients effectively:
Step 1: Prepare the Liver and Other Ingredients
Start by cleaning and deveining the goose liver, ensuring it is free of any greenish or discoloured sections and white, thread-like nerve tissue. Cut the liver into small pieces or chop it finely, depending on your preference. Prepare the other ingredients as specified in your chosen recipe. This may include chopping onions, shallots, or garlic, measuring out liquids, and preparing any herbs or spices.
Step 2: Cook the Ingredients
Cook the ingredients according to your chosen recipe. This step may vary depending on the specific recipe you are following. Some recipes call for sweating shallots or onions in butter or duck fat before adding the liver and other ingredients. Others may require you to melt butter and add stock and herbs before pureeing with the liver. Follow your chosen recipe's instructions carefully to ensure the best results.
Step 3: Blending Technique
Once your ingredients are cooked, it's time to blend them. For this step, you will need a blender or food processor. Place the cooked ingredients into the blender, adding any liquids specified in your recipe, such as cream, cognac, or brandy. Start blending on a low speed, gradually increasing to a higher speed until the mixture is smooth and homogeneous.
Step 4: Seasoning and Adjusting Consistency
Taste the blended mixture and adjust the seasoning as needed. Add salt and pepper to enhance the flavours. If your mixture seems too thick, you can gradually add small amounts of liquid, such as cream, stock, or brandy, to adjust the consistency. Blend after each addition to ensure even distribution.
Step 5: Finalising the Blend
Once you are happy with the taste and consistency of your blend, give it a final blend to ensure everything is well combined. If your recipe includes additional ingredients that are not blended, such as chopped nuts or herbs, fold them into the blended mixture gently, taking care not to overmix.
Now that your ingredients are blended, you are one step closer to enjoying your homemade goose liver terrine! Remember to follow the subsequent steps in your chosen recipe, such as moulding and chilling, for the best results.
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Cooking the pâté
The first step in cooking the pâté is to prepare the ingredients. This includes cleaning and deveining the goose liver, as well as chopping and mincing the other ingredients such as garlic and shallots.
Next, you'll want to preheat your oven to the desired temperature. The recommended temperatures vary, with some sources suggesting 300°F, while others recommend as low as 200°F. Adjust your oven accordingly, depending on your preferred level of doneness.
Now, it's time to cook the goose liver. Heat a tablespoon of butter in a skillet over medium-high heat. Add the shallots and garlic, cooking until they are lightly browned. This should take around 3 minutes. Then, add the remaining ingredients, such as the liver, herbs, and seasonings. Cook this mixture for about 1 to 2 minutes, stirring occasionally.
At this point, you can add salt and pepper to taste. Transfer the mixture to a blender, add a splash of Cognac or brandy, and blend until it reaches a liquefied consistency. If you prefer a finer texture, you can pass the mixture through a strainer.
Allow the mixture to cool for at least 90 minutes before serving. You can also cover and refrigerate it if you plan to serve it later.
When you're ready to serve, simply spread the pâté on toasted baguette slices or your preferred choice of bread. Bon appétit!
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Cooling and setting the pâté
The pâté mixture should be cooled and set for at least 1 hour before serving. The cooling process will help the pâté to firm up and become more solid, making it easier to slice and serve.
For a simple duck liver pâté, transfer the mixture to a blender and add the Cognac. Blend until liquefied. If you prefer a finer texture, push the mixture through a strainer with a spoon. Let the pâté cool for at least 1 hour before serving. It will keep in the refrigerator for 3 to 4 days.
For a goose liver terrine, preheat the oven to 300°F. Line a 4-5 cup terrine with fatback, draping it over the sides, and dice the rest into small cubes. Mix the liver, fatback cubes, breadcrumb paste, onions, eggs, and parsley in a large mixing bowl. Season with salt and pepper and fill the prepared terrine with the mixture. Tap the bottom of the terrine a few times against a wooden surface to settle the contents.
Arrange bay leaves on top of the liver mixture and fold the overhanging pieces of fatback over. Layer the remaining fatback slices on top to wrap the mixture completely. Cover the terrine with a double layer of aluminum foil and set it in a baking pan. Add boiling water to the pan until it reaches two-thirds of the way up the sides of the terrine. Bake for 1 1/4 hours, then remove from the oven and pour off the water.
Remove the aluminum foil and allow the terrine to cool. The liquid in the terrine will solidify, and the fat will solidify on the surface. Cover with plastic wrap and place a piece of heavy cardboard, cut to fit inside the terrine. Weight it down with a couple of heavy cans and refrigerate for at least 24 hours before serving. The pâté can be served in slices directly from the terrine, with or without the border of fat.
For a more complex goose liver terrine with a gelée topping, preheat the oven to 300°F. Heat 1 tablespoon of butter in a skillet over medium-high heat and add the shallot and garlic. Cook until lightly browned, then add the stock and thyme. Cook until the mixture is reduced by half, then purée it in a food processor with the remaining butter, livers, cream, and salt. Strain the mixture and pour it into six 6-ounce ramekins set in a roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake until set, about 18 minutes.
To make the gelée, soak gelatin and 1/4 cup of Concord grape juice in a bowl. Bring the remaining juice to a boil in a saucepan and cook until it is reduced by half. Remove from the heat and stir in the gelatin. Pour the juice evenly over the ramekins and chill until set, about 4 hours. Serve the goose liver terrine with whole-grain mustard and rye crackers.
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Serving the pâté
The goose liver terrine is now ready to be served. You can serve it on a bed of toasted slices of pain de mie (a dense white sandwich loaf) or baguette. Alternatively, you can serve it on toast, or as a finish for a classic Beef Wellington, or to enhance a stuffing or a meat loaf.
If you have used a loaf pan, you can unmould the pâté by running a hot knife around the edge. Then, invert it onto a plate and reinvert it, with the fat side up, onto a serving dish. Cut into slices with a heated sharp knife.
The goose liver terrine can be made 3 to 5 days in advance and kept chilled in the mould. Once unmoulded, it can be kept for another 3 days, tightly wrapped in plastic wrap and chilled.
If you have used ramekins, you can serve the pâté in them. The goose liver terrine will keep well when covered for 3 to 4 days.
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Frequently asked questions
You will need goose liver, butter, garlic, chicken stock, thyme, heavy cream, kosher salt, gelatin, and Concord grape juice.
You will need 12 tablespoons of butter, one clove of garlic, half a cup of chicken stock, three sprigs of thyme, one pound of goose livers, half a cup of heavy cream, kosher salt to taste, three and a half tablespoons of powdered gelatin, and three cups of Concord grape juice.
You will need a 10" skillet, a food processor, six 6-oz. ramekins, a roasting pan, a 2-qt. saucepan, and a bowl.
First, heat the oven to 300°. Then, heat one tablespoon of butter in the skillet over medium-high heat. Next, add the garlic and cook until lightly browned, which should take about three minutes. After that, add the chicken stock and thyme and cook until reduced by half, which should take about four minutes. Then, purée in a food processor with the remaining butter, livers, cream, and salt; strain. After that, pour the mixture into the ramekins and place them in a roasting pan. Then, pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Finally, bake until set, which should take about 18 minutes.
Goose liver terrine will last for about three to four days when kept well covered in the refrigerator.
